Serves 12-14 [8–10]

3kg [2000g] aubergines
3 [2] onions, chopped
50g [30g] butter
1500g [1000g] minced beef
250ml [200ml] white wine
2 [1 1/2] tins of tomatoes (drained weight 480g each)
3 tablespoons chopped parsley
60g [40g] breadcrumbs
3 [2] egg whites
100ml [70ml] olive oil
1 litre [700ml] ready-made Béchamel sauce
3 [2] egg yolks
300g [200g] grated Gouda
salt and pepper

Per portion: 656 kcal / 2744 kJ / protein 43g / fat 42g / carbohydrate 22g

1. Cut the aubergines into approx. 1cm-thick slices, sprinkle with salt and leave to stand. Sauté the onions in the butter and stir in the minced beef. Roughly chop the tinned tomatoes and add to the meat along with the parsley, wine, salt and pepper. Cover and simmer for about 20 minutes. Fold in the breadcrumbs and egg whites.

2. Rinse the aubergine slices under cold water, pat dry with kitchen roll and fry in olive oil until golden.

3. Place half of the aubergine slices in the bottom of the Miele Casserole Dish and top with the meat mixture. Cover with the remaining aubergine slices. Stir the egg yolks and 2/3 of the cheese into the Béchamel sauce. Spread evenly over the aubergines and sprinkle with the remaining cheese. Bake in the oven, uncovered, until golden brown.

To make your own Béchamel sauce:
200g [120g] ham, cut into cubes
120g [80g] butter
150g [100g] flour
500ml [350ml] water or stock
500ml [350ml] milk
salt and nutmeg

Sauté the ham cubes in butter, then stir in the flour. Add the water or stock and the milk and stir until smooth. Simmer for about 10 minutes. Season to taste with salt and nutmeg.