Pots, Pans, Utensils
- 2 large heavy frying pans or skillets, one with cover
- large baking or roasting pan
- saucepan
- wooden spoon
- whisk
- small sharp knife
Ingredients
- 6 fairly small eggplants (approx. 2 pounds)
- 1/2 pound ground beef
- 2 cloves of garlic, minced (if garlic is a problem, substitute with 2-3 scallions)
- 1 medium onion, finely chopped or grated
- 1/2 cup of chopped fresh parsley
- 2 cups (4-5 medium) of ripe peeled, cored tomatoes, very finely chopped (or canned or ripe roma tomatoes)
- 5-10 tablespoons of olive oil
- 1 cup of grated kefalotyri cheese (or pecorino or parmesan)
- 12 very thin slices of tomato
- salt
- pepper
- 1 cup of medium béchamel sauce (step 4)
Step 1:
- Prepare onions, parsley, tomatoes, garlic, and cheese as above.
- Remove ground beef from the refrigerator, keeping covered until time to use.