2Cut the eggplant into 3 centimeter thick slices. There must be enough slices for 2 layers in your gratin dish.
3Place the eggplant slices in a large bowl and sprinkle with salt and leave for 30 minutes. Rinse and pat them dry with paper towels.
4Preheat oven to 400F.
5Place the eggplant slices on a baking sheet lined with parchment paper. Brush with olive oil and bake for 25 minutes.
6Meat Sauce Preparation:
7In a large saucepan, melt the butter and add the ground meat.
8Mix in the grated onions followed by the white wine.
9Stir and add the chopped tomatoes, nutmeg, cinnamon, and bay leaves.
10Add the semolina and cook on low heat, stirring so that the semolina thickens and absorbs the liquid.
11Season with salt and pepper.
13In a saucepan, melt the butter and add the flour. Cook a little until the flour browns slightly.
14Gradually, add the milk. Stir constantly until the sauce thickens. Season with salt and pepper.
16Preheat oven to 400F.
17Use a brush to oil the bottom of the baking dish.
18Add a layer of eggplant, cover with a layer of meat sauce, and another layer of eggplant.
19Pour in a 2 centimeter thick layer of bechamel sauce.
20Sprinkle with the grated Gouda cheese.
21Bake for 40 minutes.
22Serve hot with a green salad.