John Myers
Ingredients for 8 servings:
- 500 g potatoes, floury
- 2 large eggplants, about 800 g
- 2 large zucchini
- 4 tbsp olive oil
- 2 onions
- 2 large tomatoes
- 500 g minced beef
- 125 ml dry white wine
- 1 tbsp parsley, chopped
- 1 tsp oregano, dried
- 100 g breadcrumbs
- 100 g cheese (Kefalotiri, alternatively Parmesan)
- 1 egg(s)
- 4 tbsp flour
- 2 tbsp olive oil
- ¾ liter of milk
- 1 pinch(s) nutmeg, freshly grated
- 1 tsp lemon juice
- 50 g cheese (Kefalotiri, alternatively Parmesan
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 5 minutes
Boil the potatoes in their skins until not completely soft. Wash the eggplants and remove the stems. Cut the eggplants and zucchini lengthwise into slices about 1/2 cm thick. Sprinkle with salt and let stand for about 15 minutes. Pat dry with kitchen paper. Heat 1 tablespoon of olive oil in a pan and fry the eggplant and zucchini slices on both sides. Set aside on a plate. Peel and thinly slice the onions. Briefly blanch the tomatoes, peel them and chop them, removing the stems. Fry the onions and minced meat in the pan with olive oil. Add the tomatoes and deglaze with the wine. Add the parsley and oregano, and season with salt, pepper and cinnamon. Cover and cook for about 20 minutes. Stir in half of the breadcrumbs, grated cheese and the egg. For the sauce, heat the olive oil in a saucepan and stir in the flour. Stir in the milk and bring to a boil. Simmer over moderate heat for about 5 minutes, stirring occasionally. Season with salt, pepper, nutmeg, and lemon juice. Stir the egg and cheese into the sauce. Preheat the oven to 180°C (top/bottom heat). Grease an ovenproof dish and sprinkle with the remaining breadcrumbs. Peel and slice the cooked potatoes. Layer the potatoes in the dish and season with salt. Pour the minced meat mixture over the dish. Place the eggplant and zucchini slices on top. Pour the sauce over the dish and bake in the oven for about 30-40 minutes.
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