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 Eggplant Casserole with Morne Sauce Recipe
In fact, this casserole is similar to moussaka, but there is less oil in this version. Although, it is also difficult to call this dish dietary. Morne sauce is a classic French bechamel sauce with the addition of cheese, it's not so scary to cook.
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 75 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 75 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 200 degrees. Rub the chicken thighs thoroughly with salt and pepper on all sides. Peel the onion, cut into circles 1 cm thick, cut the eggplant lengthwise into plates about 1.5 cm thick.
    Preheat the oven to 200 degrees. Rub the chicken thighs thoroughly with salt and pepper on all sides. Peel the onion, cut into circles 1 cm thick, cut the eggplant lengthwise into plates about 1.5 cm thick.
  2. Cover the baking tray with parchment paper. Brush or brush the eggplant and onion generously with oil on all sides, place on a baking sheet, next to the chicken thigh fillet, bake until golden brown, about 20 minutes.
    Cover the baking tray with parchment paper. Brush or brush the eggplant and onion generously with oil on all sides, place on a baking sheet, next to the chicken thigh fillet, bake until golden brown, about 20 minutes.
  3. While the oven is doing its job, you can do the sauce. To do this, fry the flour with butter in a saucepan, stirring all the time, until you get a beige color. Remove from the heat, pour in all the milk at once, mix with a whisk until smooth. Return to medium heat, cook, stirring, for 5 minutes. Add the crumbled mozzarella, remove from the heat and let the cheese melt. Season the sauce with salt and nutmeg.
    While the oven is doing its job, you can do the sauce. To do this, fry the flour with butter in a saucepan, stirring all the time, until you get a beige color. Remove from the heat, pour in all the milk at once, mix with a whisk until smooth. Return to medium heat, cook, stirring, for 5 minutes. Add the crumbled mozzarella, remove from the heat and let the cheese melt. Season the sauce with salt and nutmeg.
  4. Chop the baked chicken thighs and onions with a knife or a hatchet into very large minced meat. Season with a little salt and pepper.
    Chop the baked chicken thighs and onions with a knife or a hatchet into very large minced meat. Season with a little salt and pepper.
  5. In a large baking dish, put the eggplant halves slightly overlapping, minced chicken and onion on them. Pour over a small amount of sauce and cover with the remaining eggplant. Pour over the remaining sauce, sprinkle with Parmesan.
    In a large baking dish, put the eggplant halves slightly overlapping, minced chicken and onion on them. Pour over a small amount of sauce and cover with the remaining eggplant. Pour over the remaining sauce, sprinkle with Parmesan.
  6. Place the mold in the center of the oven and bake until golden brown, about 30 minutes (see your oven). Serve the casserole hot. Enjoy your meal!
    Place the mold in the center of the oven and bake until golden brown, about 30 minutes (see your oven). Serve the casserole hot. Enjoy your meal!
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