Steps

1. Remove the stem from 3 eggplants (300g) and peel them. 【Chef's Tip!】 If the skin bothers you, peel it lightly in stripes for easier eating.
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2. Slice the eggplant thinly. You can slice it lengthwise or into rounds.
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3. Place the sliced eggplant in a heatproof dish, cover with plastic wrap, and microwave at 600W for 4 minutes until softened. 【Chef's Tip!】 Microwaving the eggplant prevents it from absorbing too much oil, resulting in a healthier dish.
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4. Crush and slice 2 cloves of garlic (10g).
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5. Add 10g butter to a frying pan and heat over medium heat.
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6. Add 200g ground mixed meat, season with salt and pepper to taste, and sauté until crumbled. 【Chef's Tip!】 Be careful not to brown it too much, as this will change the color of the béchamel sauce.
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7. Add 1 tbsp and 2 tsp all-purpose flour to the sautéed ground meat and stir until the flour is no longer powdery and coats the meat. 【Chef's Tip!】 Coating the ground meat with flour helps prevent lumps when adding milk later.
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8. Gradually add 200cc milk while stirring.
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9. Add 1.5 tsp consommé, 2 dashes nutmeg, and 2-3 dashes pepper, then simmer until thickened. 【Chef's Tip!】 Adding nutmeg enhances the aroma and eliminates any milky odor.
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10. Once the sauce is thick enough to leave a line when a spoon is drawn through it, turn off the heat. The meat béchamel sauce is complete.
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11. In a separate frying pan, add 1 tbsp olive oil and sauté the sliced garlic over low heat.
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12. Once the garlic is fragrant, add the microwaved eggplant and stir-fry to coat.
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13. Add 1/2 can (200g) canned tomatoes and stir-fry, crushing the whole tomatoes with a spatula.
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14. Add 1 tsp kombu dashi and 3 dashes pepper, then simmer until the sauce thickens and most of the liquid has evaporated.
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15. Once the sauce comes together and is thick enough that it doesn't drip, the eggplant tomato sauce is complete.
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16. Place any leftover canned tomatoes in a plastic bag and freeze them. 【Chef's Tip!】 Whole tomatoes are prone to mold if refrigerated, so freezing is recommended.
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17. Spread half of the prepared eggplant tomato sauce evenly in a heatproof dish.
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18. Layer half of the prepared meat béchamel sauce on top.
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19. Next, layer the remaining eggplant tomato sauce and spread it evenly.
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20. Finally, layer the remaining meat béchamel sauce and spread it evenly over the top.
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21. Sprinkle 50-60g pizza cheese evenly over the top.
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22. Place in an oven toaster or fish grill and bake at 200-250°C for 8-10 minutes, until the cheese is golden brown. Serve hot.
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