INGREDIENTS (for 2 people)

200 G of chopped meat
1 tomato, 2 aubergines
50 G of grated Parmesan
1 onion, 1 egg
25 G of butter, 1 C with S. of flour
1/4 liter of milk
1 C with S. of chapelure
1 C with C of tomato puree
, grated nutmeg olive oil
Salt, pepper

PREPARATION

To wash, wipe aubergines and to remove the ends.
In a frying pan, to make heat oil and to make there return whole aubergines on all the sides.
To let a little cool, divide them into two, scrape the flesh to the skin using a spoon with soup and withdraw it.
To chop finely and to reserve it.
To peel onion and to cut it out of dice, to make it return with the meat in the oil of the frying pan. To add the flesh of aubergines.
To peel tomato, to remove the stalk and seeds. To cross in small pieces and to add it to the preceding ingredients.
To make cook whole 5 mn with soft fire.
To chop parsley finely and to put it in the frying pan. To incorporate chapelure and half of cheese.
To lay out the halves of aubergines emptied in a going dish with the furnace and to fill them with the meat mixture.
For the sauce bechamel sauce, to dissolve butter in a pan, to add the flour while beating.
To pour milk without ceasing turning, carrying to boiling and making cook 10 mn with soft fire so that the sauce thickens.
To stir up so that the bechamel sauce does not attach.
To withdraw the pan of fire. To salt, pepper and raise sauce with the nutmeg.
To break egg in a cup, to beat it with the fork and to pour it in sauce. To beat the whole with the whip.
To incorporate remaining cheese. To preheat the furnace with 225�C.
To water Concentr� of tomatos in 1 water cup and to pour it on vegetables.
To recover the halves of aubergines of a layer of bechamel sauce.
To charge dish 30 mn.