Egg patties with aubergine sauce

Makes 8 patties
Start by preparing the bechamel. Place the butter in a small saucepan and let it melt over low heat. Once melted, remove from heat and pour in the flour all at once. Mix well with a whisk, add the cold milk and return to heat. Bring to the boil, stirring continuously. When the mixture starts to thicken, season with salt and stir in some nutmeg. Turn off and remove from heat. Leave to cool.
Bring a pot of water to the boil. Add some salt and cook the pasta until “al dente”. Drain the pasta and season with the sauce. When it has cooled slightly, add the diced mozzarella and the bechamel, and mix well. Place the mixture on a tray, level it out, let it cool down briefly and then use a pastry cutter (ø 6 cm) to form 8 pasta discs (shape any excess pasta into discs also).
Place them on a baking tray covered with parchment paper and leave in the fridge to firm up for at least 4 hours (preferably overnight).
When this time has passed, make a batter with flour, water and salt, mixing well with a whisk to prevent lumps forming. Roll the pasta discs in the batter, then in some breadcrumbs, then in some beaten egg, and then again in some breadcrumbs.
Fry the egg patties a few at a time in boiling oil for a few minutes, until brown on both sides. Drain and lay them on some absorbent paper to remove any excess oil. Serve the egg patties hot.