• 1 can of albacore tuna belly in olive oil
• Fresh basil (to taste)
• 100 gr. crushed tomatoes
• 100 gr. eggplant
• 20 gr. flour
• 2 0g . butter
• 0,25 l. semi-skimmed milk
Cook the chopped tomatoes and simmer for about 10 minutes. Add the tuna belly Albacore and set aside.
To make the sauce, melt the butter in a saucepan , add the flour and mix well . Pour slowly warm milk or warm . Stir over low heat until it thickens , give the salt and remove. Cut the eggplant into slices and toast it on the plate.
To finish, alternate different layers: an eggplant, a filling… and so on. Top with the bechamel and garnish with basil.