| 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
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”