• Cooking Time: 60
  • Servings: 4
  • Preparation Time: 45


LOUIS HOTELS Celebrate! The 70 Years Young!! AND share with YOU 70 Most Popular Recipes selected by our guests.


  • 250g eggplant, thinly sliced
  • 250g courgettes, thinly sliced
  • 250g potatoes, thinly sliced
  • 125g flour
  • 125g butter
  • 1 ltr milk
  • 3 egg yolks
  • 125g Edam cheese, grated
  • 1 pinch nutmeg
  • salt and black pepper to taste
  • 500g beef, minced
  • 50ml corn oil
  • 100g onion, chopped
  • 100g tomato paste
  • 50ml white wine
  • 1 tbsp garlic, crushed
  • 1 ltr water
  • 1 tbsp oregano
  • 1 bay leaf
  • 2 tbsp parsley,chopped
  • salt and black pepper to taste


  • Preheat oven to moderate.
  • Heat oil in a pan and fry eggplant, courgette and potato slices until golden brown.
  • Drain well on absorbent paper.
  • In a rectangular dish, arrange a layer each of potatoes, eggplant and courgettes in this order.
  • Sprinkle with seasoning.
  • Spread with meat sauce.
  • Repeat layers and seasoning finishing with the mornay sauce and grated cheese.
  • Bake in moderate oven for 40 minutes.
  • Mornay Sauce
  • Heat butter in a saucepan.
  • Add flour and cook to a sandy texture to make a roux, and gradually add milk, stirring well.
  • Simmer on low heat until sauce reaches a boil and thickens.
  • Beat egg yolks and add to sauce gradually while stirring.
  • Season with nutmeg, salt and pepper to taste.
  • Meat Sauce
  • Heat oil in a pan and fry onions and garlic until soft.
  • Add mince and cook until browned evenly.
  • Add tomato paste, wine, water, parsley, oregano and bay leaf.
  • Reduce heat and simmer for 30 minutes or until sauce thickens and liquid is reduced.

Categories: Beef  Potato  Vegetable 

Author Credit: Louis Hotels

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