1 can of white tuna belly in olive oil · Crushed tomato (100 g) · Eggplant (100 g) · Basil (as desired) · Flour (20 g) · Butter (20 g) · Semi-skimmed milk (25 dl)
Cook the crushed tomato over a low heat for about 10 minutes. Add the white tuna belly and set aside.
To make the bechamel, melt the butter in a saucepan, add the flour and mix everything very well. Slowly pour in the warm or hot milk. Stir well on a low heat until it thickens, rectify the salt and remove. Cut the eggplant into slices and toast it on the griddle.
To finish, alternate different layers: one of eggplant, one of filling … and so on. Top with the bechamel sauce and decorate with basil.