1kg eggplants cut in rings

    2kg potatoes cut in rings

    Frying oil

    1/3 cup olive oil

    1 onion cut in cubes

    ½ kg minced beef

    ½ kg minced pork

    1 + ½ cup tomato puree

    ½ bunch of parsley finely chopped



    2tbsp butter

    1 cup Kefalotyri cheese, grated (resembles Parmigiano)

    2cups olive oil, for extra use


    Black pepper freshly ground

    5tbsp butter

    5tbsp flour

    4cups milk, warm

    3egg yolks


    ½ cup Kefalotyri cheese, grated


    Season the eggplants and leave for 1hour, wash and drain. Fry the eggplants, potatoes, place them on absorbing paper and season with salt. Sauté onion in hot oil, pour the minced beef and pork, tomato puree, parsley, sugar, oregano, salt and pepper. Simmer for 20 min. Lay potatoes on a non-stick buttered baking dish. Top up with eggplants, then minced meat mixture and sprinkle with Kefalotyri cheese. Finish with the rest of the eggplants

    Use a large pan to melt some butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. Remove the pan from the stove and let it cool. Stir in the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese. Whisk quickly, in order to prevent the eggs from turning an omelette!
    Lay the béchamel on top of the eggplants, sprinkle with the extra olive oil and bake in pre-heated oven at 180ο C until golden brown.

    Serves 6