Ingredients:
2 aubergines
salt
2 eggs
100g plain Greek yogurt
250g breadcrumbs
50g grated Parmesan cheese
Salt and pepper Garlic powder
Aromatic herbs
Filling:
500g minced meat
1 red onion
1 chili pepper
Olive oil
Salt and pepper
Sweet paprika
2 cloves of garlic
250g tomato puree
150g mozzarella
Preparation:
Slice the aubergines, salt them and let them rest for 15/20 minutes.
In a pan, cook the meat with the onion, chili pepper, salt, chili pepper, paprika, garlic and tomato paste.
Pour in a little water and cook for 15 minutes.
Mix together the yogurt, eggs, garlic powder, salt and pepper.
Dip the aubergines in the egg mixture and then in the breadcrumbs.
Bake at 185° for 25 minutes.
Assemble the millefeuille and bake at 180° for 15 minutes.
