This delicious Greek dish can be made vegetarian or with meat. Check out my video to see all of the important tips and tricks on how to cook the vegetables!
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INGREDIENTS:
3 large eggplants
3 Idaho or Russett potatoes, peeled and sliced
extra virgin olive oil for painting veggies, etc.
kosher or sea salt and black pepper
for sauce:
1 onion
4-5 garlic cloves
3-4 tablespoons extra virgin olive oil
1 teaspoon ground cinnamon or a cinnamon stick (remove after cooking)
1 bay leaf (remove after cooking)
28-32 ounce canned or jarred crushed tomatoes
1-2 pounds plant based ground meat or ground beef, lamb or turkey
Bechamel sauce:
3/4 cup all purpose flour
3/4 cup extra virgin olive oil
5 cups whole milk
1/2 teaspoon ground nutmeg
kosher or sea salt and black pepper
2 cups grated parmesan cheese
topping: crumbled feta cheese