Aubergine bechamel

To make white sauce: In a saucepan over medium heat until melted butter warm. Add flour and cook, stirring for 2 minutes. Remove from the heat, add the warm milk gradually. Return to heat and cook over medium high heat stirring until it boils and thickens, add salt and nutmeg to taste.

Peel the eggplants, cut them into very thin and rodelas not sprinkle liberally with salt.

Rodelas put salted vegetables in a colander, taking care that they are stretched, cover with a plate to weigh up. so leave them for 1 hour to throw away all the water. Then remove the aubergines and dry thoroughly with a cloth.

In a pan heat the oil and fry rodelas eggplant. Then pass them on absorbent paper to estile excess oil.

In a baking dish put down a little white sauce, a layer of aubergines, then another sauce, aubergines and another cover with sauce. Sprinkle with grated cheese.

Preheat oven 15 minutes and put the stew au gratin for 15 minutes.