1kg eggplants cut in rings
2kg potatoes cut in rings
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
1 cup Kefalotyri cheese, grated (resembles Parmigiano)
2cups olive oil, for extra use
Black pepper freshly ground
4cups milk, warm
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.