Ingredients for 10 servings:
For layering:
- 4 large eggplants (1kg) cut horizontally into 1cm slices
- 3 medium potatoes cut into 1cm slices (enough to cover the bottom of the baking pan)
- 80 ml olive oil (plus 2 tablespoons extra)
- 1 large onion grated
- 3 garlic cloves, sliced
- 1 kg lean ground minced beef
- 450gr of pureed canned tomatoes
- ½ teaspoon ground allspice
- 1 teaspoon sugar
- Salt, pepper, to taste
- 1 egg white, lightly beaten
- 3 tablespoons finely chopped fresh parsley
For topping:
- 150gr butter
- 120gr soft plain flower
- 800ml full body milk
- 50gr of grated parmesan cheese
- 2 eggs
- Pinch of ground nutmeg
- Pinch of salt
Preparation:
Step 1 (eggplant):
Cut the eggplants lengthwise into thin slices, sprinkle with salt and leave to rest for at least 30 minutes. After 30 min rinse with cold water, squeeze out the excess water and dry with paper towel. Layer the eggplants in the baking pan and brush them with olive oil. Heat the oven in 200 C and bake to soften around 20 min.
Step 2 (meat sauce):
In a large, heavy skillet heat two spoons of olive oil and sauté onion and garlic until translucent. Add ground beef and brown lightly. Add tomato, allspice, salt, sugar, pepper and a bit of water, if necessary. Reduce the heat, cover and simmer for about 15-20min until all liquid has evaporated. Optionally you can add a cup of red wine and stir in the meat. When done remove from the stove and add egg white and parsley. Cool. Pour the meat in the sieve and drain the excess oil.
Preheat the oven to 180 C degrees.
Step 3 (topping):
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 5 minutes. Remove from the stove.
Heat the milk in a separate pan until just about to boil. Remove from the stove and then add the hot milk to the butter mixture 1 cup at a time, stirring continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Stir in the eggs. Season with salt and nutmeg, and set aside until ready to use.
Step 4 (layering):
Lightly oil a large baking pan. Sprinkle bread crumbs on a bottom of a baking pan.
1st layer: potatoes
2nd layer: eggplants
3rd layer: meat sauce
4th layer: eggplants
5th layer: white sauce
Sprinkle with grated cheese.
Step 5 (baking):
Bake in the preheated oven on 180 degrees for about 1 hour. Let cool at least 15min before serving.
Posted by jelenajeremic | Filed under Grčka kuhinja