Melanzane alla Comasco

Beef and Béchamel Stuffed Eggplant

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

This dish, from the Como province, is the Lombardian equivalent of eggplant Parmigiana; of course in Lombardy, we add meat! Or, with the creamy béchamel, it’s a bit like a lasagne without the pasta.


  • 50 g unsalted butter, plus extra for buttering
  • ½ onion, finely chopped
  • 300 g


To make the béchamel sauce, bring the milk to the boil in a small heavy-based saucepan. Meanwhile, melt the butter in a small heavy-based saucepan over medium heat, then add the flour and cook for 5 minutes, whisking constantly. Whisk in the milk, in three or four batches, and continue whisking until it comes to a simmer. Reduce the heat to low and whisk for another 2 minutes. Stir in the salt