-
1
Peel and boil the potatoes.
-
2
Cut eggplant up into 1/4 inch slices, salt, place into strainer and weigh down for 15 minutes. (I don't actually strain them, but most people do).
-
3
Meat Layer: Saute onion and garlic in 2 tbsp of oil (I prefer olive). Add ground meat, cumin, cinnamon, nutmeg, allspice and salt. Brown meat while breaking up the clumps. Set aside.
-
4
Drizzle just enough (olive) oil to cover the bottom of a hot pan. Place eggplant slices in pan. Brown both sides of all the eggplant slices. They're thirsty little guys so you'll have add oil to pan as you go.
-
5
Cut boiled potatoes into 1/4 inch slices.
-
6
Cream Sauce: In a sauce pan, on low heat, melt butter. Then add flour, stir until it has the consistency of cookie dough, don't let it brown.
-
7
Add milk, a bit at a time. (If you do it all at once you'll have clumps). You want a thick cream soup consistency.
-
8
Add cheese, nutmeg, cinnamon, allspice, cumin and salt. Stir until smooth and blended. Set aside.
-
9
Spread some cream sauce in the bottom of a 13x9 pan. Layer eggplant, meat, sauce, potaotes, meat, sauce, eggplant, sauce and grated cheese.
-
10
Bake 30 min at 450. I like to cover it with tin foil for the first 20 min and then take it off for the last ten so the cheese can get a bit brown.
-
11
Even more delightful after freezing and reheating.
-
12
NOTE: I add spices to taste. 1/4 tsp is a conservative start, go wild! Freshly grated spices give an added zing. I also add onion and garlic power when on hand. Also I use 3 parts veg oil and 1 part olive oil to get the taste but ease the cost.
