-
1
First prepare the meat sauce: Put about 75 ml of oil in a large fry pan.
-
2
Add the garlic, saute for a minute, then add the finely chopped onion.
-
3
Let them wilt while stirring constantly, then add the the minced meat.
-
4
Brown the meat (at this point you might like to add a glass of red wine, letting it evaporate quickly).
-
5
Add the cinnamon, cumin powder and bay leaf.
-
6
Add the chopped tomatoes and the tomato paste.
-
7
Season with salt and pepper (I like to add a few fresh herbs like parsley, oregano, sage, and if I am lucky, basil!)
-
8
Lower the heat and let it simmer for as long as possible (at least 1 hour, but longer is better!)
-
9
While that is going, peel and cut the eggplants in 1 inch slices.
-
10
Spread them out on a clean towel, sprinkle some salt on them and let them sweat for a few minutes.
-
11
Pat them dry, brush them with the some of the oil on both sides, lay them on baking dishes and put them in the oven on 160/170C (low) for 10-15 minutes.
-
12
Peel and slice the potatoes and fry the slices in the remaining oil.
-
13
By the time you have done this, the eggplant will be ready!
-
14
Make a bechamel sauce with the butter, flour and milk.
-
15
Off the heat, add the 3 egg yolks, a good grating of nutmeg, salt, pepper and the Parmesan or Pecorino cheese.
-
16
Now you are ready to assemble.
-
17
In an ovenproof dish, make a layer of potatoes.
-
18
Add just a bit of the meat sauce, then a layer of eggplant.
-
19
Add a generous amount of meat sauce (on top of that I like to add a bit of the bechamel sauce, which is not traditional, but I like it!).
-
20
Then add a second layer of eggplant and the rest of the bechamel sauce.
-
21
Finish off with a good sprinkling of grated parmesan.
-
22
Put in the oven for 30-35 minutes on medium heat, just to warm it through.
-
23
Let it rest for at least half an hour.
-
24
Serve with a mixed salad and crusty bread... and you are in Greece!
