# A Greek speciality, this casserole is made of layers of fried eggplant, meat sauce, white sauce, mashed potatoes and cheese.
2 tbsp. oil½ kg eggplant, thinly sliced1 kg potatoes, boiled and sliced½ kg minced beef3 tbsp. oil2 medium sized onions, chopped4 tomatoes, grated or chopped1 cup water1 tsp. garlic, crushed1 tsp. salt½ tsp. ground black pepper¼ tsp. cinnamon powder½ tsp. thyme½ tsp. rosemary1 tbsp. chopped parsley2 cups white saucesome grated mozzarella cheese
In a frying pan, heat the oil and fry the eggplant slices on both sides.
Boil the mincemeat with spices (salt/pepper/GG/coriander/chili/lemon/turmeric/garam masala/grinded cumin etc.) till dry and brown then set aside.
Heat additional oil on medium heat and sauté onions until soft. Add tomatoes, garlic, salt, black pepper, cinnamon, thyme, rosemary, water and parsley. Cook for 5 minutes stirring occasionally. Add browned mince and simmer for approx. 15mins or until sauce thickens.
Grease oven proof dish. Line dish with half of the potatoes, egg plants and mince mixture and a little white sauce.
Repeat layer of eggplant and meat.
Finish with a layer of potatoes and remaining white sauce.
Sprinkle remaining cheese and bake for half hour until cheese is golden brown.
Garnish with parsley.
White Sauce Recipe:
3 tbsp. butter3 tbsp. flour750ml milksalt to tastewhite pepper to taste
Melt butter in a saucepan, stir in plain flour, then cook on low heat for 5 minutes. Cooking the flour in the butter helps reduce the ‘raw’ smell of the flour so don’t skip this step! Slowly whisk in milk, if you pour the milk in too quickly you will form lumps, so add gradually whilst whisking briskly to get rid of any lumps and form a smooth roux/mixture. Then bring to the boil, whilst stirring. Turn down heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon.