salt and pepper to taste
6 tablespoons butter
6 tablespoons flour (rice flour for gluten-free)
3 cups milk
3 egg yolks
1/8 teaspoon nutmeg
salt and pepper to taste
1/2 cup kefalotyri (or pecorino or parmesan), grated
2 medium zucchini, sliced into 1/3 inch slices
directions
Lightly salt the eggplant slices and let them sit.
Lightly oil the bottom of an 8×13 inch baking pan, place the potatoes on the bottom in a single layer, drizzle 1/2 tablespoon olive oil on the potatoes, sprinkle with 1/2 teaspoon of oregano along with salt and pepper to taste, before baking in a preheated 400F/200C oven for 20 minutes.
While the potatoes roast, cook the meat and the onion in a large pan over medium-high heat, until cooked through, before draining off any excess grease.
Add the garlic, thyme, oregano, cinnamon, and allspice to the meat and cook until fragrant, about a minute.
Add the tomatoes to the meat, and simmer for 3 minutes, before seasoning with salt and pepper to taste, and setting aside.
Pat any moisture off of the eggplant slices, place them into the baking pan on top of the potatoes, drizzle 1/2 tablespoon olive oil on the eggplant, sprinkle
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