Ingredients:
2 lbs eggplants, peeled and sliced
2 large potatoes, peeled and thinly sliced
3 tablespoons olive oil
2 medium onions, sliced
1 lb ground beef or 1 lb lamb
1 (16 ounce) cans diced tomatoes
1/2 teaspoon cinnamon
1/2 teaspoon oregano
1 dash salt
1 dash pepper
3 ounces butter
4 teaspoons all-purpose flour
2 cups warm milk
1 dash nutmeg
1 dash salt
2 ounces grated cheddar cheese
2 whole eggs
Directions:
Salt the slices of eggplant, let them stand in a colander for 15 minutes and then pat dry.
Fry the eggplant slices in the olive oil, turning once, browning on both sides.
Drain the slices on paper towels.
Saute the onion until soft.
Add the meat and brown.
Add the tomatoes, herbs, and seasonings and then simmer for 25 minutes.
For the sauce, melt the butter in a saucepan and stir in flour.
Add the milk, gradually, while stirring and remove from heat once it is thickened.
Add the sauce seasonings, Cheddar cheese and then beat in the two eggs.
Arrange half the eggplant slices in the bottom of a greased 9″x13″ baking dish, then top with a layer of half the potatoes.
Top with all of the meat mixture, then layer the remaining eggplant followed by the rest of the potatoes.
Pour the white sauce over all and bake at 350 F for 50 minutes or until the top is crusty brown.
Servings: 8
Time preparation: 30 min.
Time total: 105 min.