In fact, this casserole is similar to moussaka, but in this version there is less oil. Although, it is also difficult to call this dish dietary. Morne sauce is a classic French Bechamel sauce with the addition of cheese, it is not so scary to cook.
Preheat oven to 200 degrees. Chicken thighs carefully RUB with salt and pepper on all sides. Onion peeled, cut into circles with thickness of 1 cm, Slice the eggplant lengthwise plates with a thickness of about 1.5 cm.
Line a baking sheet with parchment paper. Brush or hands generously brush the eggplant and onion on all sides with oil, put on a baking sheet, next to the chicken thigh fillet, bake until Golden brown, about 20 minutes.
While the oven is doing its job, you can do the sauce. To do this, fry the flour with oil in a saucepan, stirring all the time, until beige. Remove from heat, pour all the milk at once, stir with a whisk until smooth. Return to medium heat, cook, stirring for 5 minutes. Add the crumbled mozzarella, remove from heat and let the cheese melt. Season the sauce with salt and nutmeg.
Under the baked chicken thighs and onions chop with a knife or ax in a very large minced meat. Season with a little salt and pepper.
In a large baking dish, put half of the eggplant slightly overlapping, they minced chicken and onions. Pour a little sauce and cover with the remaining eggplant. Pour the remaining sauce, sprinkle with Parmesan.
Put the form in the center of the oven and bake until Golden brown, about 30 minutes (see your oven). Serve the casserole hot. Bon appetit!