• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings


  • Recipe Submitted by on

Category: Greek, Casseroles

 Ingredients List

  • 1 tb Butter
  • 1 c Finely chopped onion
  • 2 lb Lean ground beef or lamb
  • 1 1/2 lb Tomatoes; peeled & sliced
  • 1/4 c Chopped parsley
  • 6 oz Tomato paste
  • Salt & pepper
  • Vegetable oil
  • Flour
  • 2 lg Eggplants; peeled, sliced
  • 2 Potatoes; peeled & sliced
  • 1 c Butter
  • 1 c Flour
  • 4 c Milk; (hot)
  • 4 Eggs; slightly beaten
  • 1 c Grated Mizithra or Parmesan
  • 1 ds Nutmeg
  • Salt & pepper


Melt 1 tablespoon butter in large skillet. Saute' onion until soft. Add
beef 1/2 pound at a time and cook in batches until brown. Add tomatoes,
parsley and tomato paste. Cook 10 to 15 minutes. Season with salt and
pepper to taste. Set aside. Heat oil in large frying pan. Flour eggplant
lightly. Saute' eggplant on both sides in hot oil until golden. Fry
potatoes in same skillet, using additional oil if necessary. Set aside.
Melt 1 cup butter in medium saucepan. Add 1 cup flour slowly, stirring to
form smooth paste. Gradually add hot milk, stirring over low heat until
thick and smooth. Mix in eggs and cheese; cook 1 minute. Season with
nutmeg, salt and pepper to taste. Preheat oven to 350 degrees. In a 2-quart
baking dish, arrange in alternating layers: potatoes, 1/2 meat sauce, 1/2
eggplant, 1/2 meat sauce, remaining eggplant. Pour cheese sauce over top.
Bake until golden, about 50 to 60 minutes.

Typed for you by Karen Mintzias

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?