| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs, Dairy | Greek | Greek, Ground beef, Vegetables | 1 | Servings |
INGREDIENTS
| 2 3/4 | lb | Eggplants |
| 1 3/4 | lb | Ground beef, lean |
| 1/2 | c | Kefalo cheese, grated OR |
| parmesan cheese grated | ||
| 1/2 | c | White wine |
| 1 | c | Bread crumbs |
| 2 | T | Onion, chopped |
| 1 3/4 | lb | Ripe tomatoes |
| 1 | Portion regular bechamel | |
| sauce | ||
| Oil for frying | ||
| Salt and pepper, to taste |
INSTRUCTIONS
Brown the ground meat and onion in half of the butter. Stir to avoid lumping and pour in the wine. Add strained tomatoes, parsley, salt, pepper and let simmer until all the liquid is absorbed. Wash, dry and clean the eggplants. Cut lenghwise, one by one, into thin slices and fry in hot oil mixed with butter. Remove and lay on a platter to salt and pepper them. Prepare the bechamel sauce, neither thick nor thin. Lay half of the eggplant slices in neat rows on the bottom of a baking dish. Put half of the bread crumbs and half of the cheese into the ground meat, mix and spread on top of the eggplant slices. Lay the rest of the eggplant slices over the meat sauce and cover all with the bechamel sauce. Sprinkle with cheese and bread crumbs, then pour melted butter over the top and bake for 30-40 minutes in a medium oven, until the top turns golden brown. Recipe by: Greek Cookery Cookbook Posted to recipelu-digest Volume 01 Number 524 by Sewgoode <Sewgoode@aol.com> on Jan 14, 1998
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