Eggplant of the house

Crush the onion and garlic with a dash of olive oil and sauté. Add the meat and break it up with a fork, add a grated carrot. Salt and pepper and add the crushed tomato. Cook until the water evaporates and add 2 spoons of sugar to neutralize the acidity of the tomato. Let the bolognese rest and cool in the refrigerator for later assembly (better overnight).

Laminate the eggplant and salt it on both sides, let it drain in a colander to release the bitterness for about 30 minutes. Then with a paper towel give a few touches to remove excess water it contains.

Brown the eggplant on the griddle or in a frying pan without oil. In a dish put some tomato sauce and the eggplant-meat-cheese-eggplant.

When cold, the bolognese will be ➕ compact and it is ➕ easy to make a consistent ➕ filling.

Assemble 3️⃣ layers and in the last one only cheese. Grill at 140-150 degrees to heat the filling and melt the cheese.

Serve with salad or whatever ➕ you like.