Préchauffez le four à 190°. Lavez les courgettes, aubergines, tomates puis coupez les en rondelles. Disposez les aubergines sur une plaque. Versez un filet d’huile d’olive et enfournez pendant 15 minutes.
Dans une poêle, versez un filet d’huile d’olive puis faire revenir les oignons coupés en morceaux. Ajoutez la viande hachée puis remuez. Ajoutez les courgettes et les tomates. Ajoutez le basilic et la gousse d’ail. Continuez de remuer doucement.
Préparez la béchamel : Faire fondre le beurre puis ajoutez la farine en remuant. Versez le lait progressivement en continuant à remuer pour que la sauce épaississe. Assaisonnez.
Dans un plat, versez la préparation viande hachée et légumes, puis recouvrir avec les tranches d’aubergines. Garnir le plat avec la béchamel.
Saupoudrez de gruyère rapé. Enfournez pendant 30-40 minutes. Laissez dorer puis servir directement après cuisson.
Notes
L’astuce du chef :
Un vin rouge du domaine de Pied-Flond pour accompagner ce plat savoureux !
Note de Plaisirs Fermiers :
Pour choisir la viande hachée idéale pour le plat, les bouchers de Plaisirs Fermiers vous conseilleront !
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