| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs, Dairy |
Greek |
Greek, Casseroles |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
c |
Finely chopped onion |
| 2 |
lb |
Lean ground beef or lamb |
| 1 1/2 |
lb |
Tomatoes; peeled & sliced |
| 1/4 |
c |
Chopped parsley |
| 6 |
oz |
Tomato paste |
|
|
Salt & pepper |
|
|
Vegetable oil |
|
|
Flour |
| 2 |
lg |
Eggplants; peeled, sliced |
| 2 |
|
Potatoes; peeled & sliced |
| 1 |
c |
Butter |
| 1 |
c |
Flour |
| 4 |
c |
Milk; (hot) |
| 4 |
|
Eggs; slightly beaten |
| 1 |
c |
Grated Mizithra or Parmesan |
| 1 |
ds |
Nutmeg |
|
|
Salt & pepper |
INSTRUCTIONS
Melt 1 tablespoon butter in large skillet. Saute' onion until soft. Add
beef 1/2 pound at a time and cook in batches until brown. Add tomatoes,
parsley and tomato paste. Cook 10 to 15 minutes. Season with salt and
pepper to taste. Set aside. Heat oil in large frying pan. Flour eggplant
lightly. Saute' eggplant on both sides in hot oil until golden. Fry
potatoes in same skillet, using additional oil if necessary. Set aside.
Melt 1 cup butter in medium saucepan. Add 1 cup flour slowly, stirring to
form smooth paste. Gradually add hot milk, stirring over low heat until
thick and smooth. Mix in eggs and cheese; cook 1 minute. Season with
nutmeg, salt and pepper to taste. Preheat oven to 350 degrees. In a 2-quart
baking dish, arrange in alternating layers: potatoes, 1/2 meat sauce, 1/2
eggplant, 1/2 meat sauce, remaining eggplant. Pour cheese sauce over top.
Bake until golden, about 50 to 60 minutes.
Source: "Favorite Restaurant Recipes" (Bon Appetit's RSVP).
Typed for you by Karen Mintzias
A Message from our Provider:
“Jesus feels your pain”