Instructions

Preheat our Magefesa Oven to 374ºF. Slice the eggplants into ½ cm slices, with a cross section so that they are long. Season and let it rest for 20 minutes so that they lose water. Heat olive oil in a Magefesa Skillet; when hot, sauté the mushrooms (sliced) for some minutes. Season and keep. Poach the onion chopped into fine brunoise, over medium heat, in the same sauté pan and add more oil if necessary.
When the onion starts to get transparent, add chopped garlic and continue poaching some minutes more. Put ground meat in, increase heat and sauté until golden and loose. Add tomato sauce, season and spice with cinnamon, basil and black pepper. Let it cook over low heat for some minutes. Coat eggplant slices with flour and fry them in a Magefesa Skillet with hot olive oil, let them drain on an absorbent kitchen towel.
Set a layer of eggplants on an oven platter and then add the meat and sautéed mushrooms over it. Repeat the process until we get three layers. Cover it with béchamel sauce and grated cheese. Cook au gratin in the oven.

Bechamel can be substituted by Mornay sauce, a sauce derived from the first one to which egg yolks and melted cheese are incorporated. If we think that cinnamon is a too sweet flavor, it can be substituted by smelly cloves.

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