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Ingredientes
- 3 med Eggplants
- 1 c. Flour
- 1Â 1/2 c. Extra virgin olive oil
- 1 lrg Onion, minced
- 1Â 1/2 lb Grnd lamb
- 4 x Ripe tomatoes, seeded, minced
- 8 ounce Tomato puree
- 2 x Cloves garlic, chopped
- 1 tsp Dry oregano
- 1/4 tsp Grnd cinnamon
- 1 tsp Salt
- 4 ounce Freshly grated kefalotiri cheese
- 2 c. Lowfat milk
- 2 Tbsp. Butter
- 3 x Large eggs
- 1/2 tsp Salt
- 1/4 c. Flour
Direcciones
- Peel the eggplants and slice lengthwise into 1/2-inch thick slices.
- Sprinkle salt on both sides and lay on paper towels for 30 min to
- "sweat". Dry thoroughly, then dip lightly in flour.
- Heat 1/4 c. of extra virgin olive oil in a large skillet over medium heat-high heat.
- Add in the eggplant slices and cook till lightly golden brown on both sides. Cook in batches, adding extra virgin olive oil as necessary; set aside.
- Make sure there are at least 2 Tbsp. of oil in the skillet, and saute/fry the onions for 5 min. Add in the lamb and cook till no pink show, breaking up the meat as it cooks. Add in the tomatoes, tomato puree, garlic, oregano, cinnamon, and salt. Bring to a boil, then simmer, uncovered, till liquid has evaporated.
- Sauce: Heat 1-1/2 c. of lowfat milk in a small pan till tiny bubbles appear around the rim. Remove from the heat. In a large pan, beat the Large eggs with a whisk. Add in the remaining 1/2 c. of lowfat milk, salt, and flour and whisk till smooth. Heat mix gently over low heat, then slowly add in heated lowfat milk.
- Whisk till smooth and thickens. Remove from heat.
- Preheat the oven to 375 degrees. Grease a deep 9 x 13-inch baking dish. Lay half of the eggplant slices in the bottom. Sprinkle with 1/3 of the cheese.
- Add in the meat mix and spread smooth. Add in the remaining eggplant slices and 1/3 of the cheese. Cover with the sauce, then sprinkle on the remaining cheese. Bake for 35 min.
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