| 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 |
tb |
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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