Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 1/4 c Bread crumbs
2 md Eggplants 4 sm Zucchini; sliced
Salt 4 md Potatoes; thinly sliced
Olive oil Grated cheese
1 1/2 lb Ground beef 1/2 c Water
2 Onions; chopped 3/4 c Flour
3/4 c Butter 1 qt Hot milk
1 ts Tomato paste 6 Eggs
1 ds Cinnamon

Slice eggplant, sprinkle with salt, and place in colander. Weigh
down with a heavy plate for several hours. Then brush slices with
oil and broil lightly. Saute beef and onions in 5 tablespoons of the
butter. Add tomato paste, cinnamon, and salt and pepper and mix
well. Sprinkle bottom of a greased baking dish with bread crumbs.
Alternate layers of vegetables and meat in the pan, sprinkling each
layer with cheese. The top layer should be vegetables. Dot with 1
tablespoon butter and add water. Set aside.

In saucepan melt remaining 6 tablespoons butter. Add flour and cook,
stirring, until well mixed and beginning to brown. Slowly stir in
milk and cook, stirring, until sauce is smooth and thickened. Beat
eggs with a little of the hot sauce, then stir in to remaining sauce.
Remove from heat. Pour a little more than half the sauce over the
vegetables and bake in a 350 F oven for 10 minutes. Meanwhile return
remaining sauce to low heat and cook, stirring, until thick. Pour
into casserole and sprinkle with cheese. Continue to bake for 45 to
50 minutes longer or until golden brown.

From: "The Art of Greek Cookery" by The Women of St. Paul's Greek
Orthodox Church (Hempstead, NY)

Typed for you by Karen Mintzias

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