Gratin aubergines "chupe"7.

Preparation: Cut the Parmesan cheese into pieces, the baola in 4, separate the leaves of 2 sprigs from parsley, separate the leaves of 1 twig of oregano and reserve.

Put in the glass 200 g Parmesan cheese in pieces and grate 10 sec / Vel 10. Book on a bowl

Put in the glass 1 onion, 3 ramigas of basil, parsley, 1 hddle salt and 30 g oil. Chop 10 sec / Vel 10

Cut the aubergines into slices of 2 cm thick. Put on the container and tray varoma

Put the varmer in your position and cover. Cook 12 min / 120 ° C / Vel 1

Heat the oven at 180 ° C. Prepare a burned furnace fountain

Add 800 g tomato, oregano, pepper to taste and 10 g apple vinegar and chop 4 sec / vel 4. Put the varomue in its position and cook 20 min / 90 ° C / Vel 1

To put together the gratin, put a tablespoons of tomato sauce, a 1/3 eggplant layer, 1 cda of tomato sauce, 1 cda of Parmesan cheese. Continue aubergine, tomato sauce and parmesan cheese and repeat again

Without washing the glass prepare a white sauce or fast bechamel

Put in the glass, 30 g butter, 40 g flour, 400 g milk, 1 hddle salt, pepper to taste and 2 pinches of nutmeg. Program 8 min / 100 ° C / Vel 4. Pour into the font, end with the rest of Parmesan cheese

Bake at 180 ° C for 15 minutes and gratin. To serve

Bárbara Larraín. "chupe"7.