Baked Eggplant Slices with Béchamel Sauce

Ingredients for Baked Eggplant Slices with Béchamel Sauce

• 2 eggplants
• 1 chicken breast (you can also use chicken breast or lamb)
• 1 green pepper
• 1 red pepper
• 1 medium onion
• 1 teaspoon of hot pepper paste
• 1 tomato
• Half a cup of hot water
• Salt, pepper, garlic powder

For the bechamel sauce;

• 2 spoonful butter
• 2 tablespoons of flour
• 2 cups of milk
• black pepper, salt
• Slice or grated cheddar cheese

For the tomato sauce:

• 1 tablespoon of tomato paste
• 1 teaspoon of chili paste
• Hot water

Baked Eggplant Slices with Béchamel Sauce Recipe

Eggplants are peeled variegated and cut into rounds with a thickness of 1 finger. It is kept in salty water for 1 hour.
Eggplant is washed in plenty of water and dried with a paper towel.
It is deep fried in plenty of hot oil, and excess oil is removed with a paper towel.
The onion is chopped for cooking and fried in oil with peppers and tomato paste, chicken meat is added on it and mixed. Half a tea glass of hot water is added and the peeled tomatoes are chopped into edibles and added on.
After the water is absorbed, salt, chili pepper and garlic powder are added and the stove is turned off.

For the bechamel sauce:

It is fried in butter until the smell of flour comes out. Add milk to it and cook it by whisking with a whisk so that no lumps remain. When the béchamel sauce thickens, add black pepper and salt. Take the eggplant slices into my debt and distribute the chicken mortar on them. Bechamel sauce is shared on top of it and cheddar cheese is added. A spoonful of tomato paste and half a spoonful of pepper paste are mixed with hot water in a bowl and poured over our eggplants. When the cheddar cheese melts and browns in a preheated oven at 200°C, it is taken out of the oven and served hot.