Ingredients:
| 1 | Batch | Beshamel Sauce | | 1 | A Little | Corn Oil For frying | | 3 | Large | Eggplant | | 2 | lb | Ground Beef | | 1/2 | Cup | Olive Oil | | 1 | Medium | Onion Diced | | 1 | Bunch | Parsley Diced | | 1-2 | Pinch | Pepper To taste | | 2 | lb | Potatoes | | 2-3 | Pinch | Salt To taste | | 2 | Medium | Tomatoes | | 1/2 | Cup | White Wine |
| Directions:- Prepare the “beshamel” sauce.
- Wrap the eggplants in aluminum foil and bake until they are soft.
- Slice them in thick slices.
- Peel the potatoes, slice them and fry them lightly.
- Brown the onion and the ground meat together in the olive oil.
- Grate the tomatoes and add them in along with the parsley and the salt & pepper.
- Simmer for 15 minutes.
- Layer the potatoes, the ground meat mix and the eggplants (in this order) in a deep pan.
- Cover with the beshamel.
- Bake in a medium oven for 30-40 minutes.
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