Melanzane alla Comasco from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
This dish, from the Como province, is the Lombardian equivalent of eggplant Parmigiana; of course in Lombardy, we add meat! Or, with the creamy béchamel, it’s a bit like a lasagne without the...
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Ingredients
- 1 pinch of freshly grated nutmeg
- 35 g unsalted butter
- ¼ cup (35 g) plain flour
- freshly ground black pepper
- 400 ml milk
- extra virgin olive oil, for drizzling
- ½ lemon
- 4 eggplants (aubergines), halved lengthways, seeds scooped out and discarded
- 3 bulbs baby fennel, shaved
- fine salt
- 1 egg, lightly beaten
- 75 ml dry white wine
- 200 g fine fresh breadcrumbs
- 100 g Grana Padano, freshly grated
- 50 g unsalted butter, plus extra for buttering
- 300 g beef mince
- ½ onion, finely chopped
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