What we need:
1kg aubergines
1 kg of potatoes
125 g. grated Parmesan
salt, pepper, sugar
½ bunch chopped parsley
4 doses bechamel
For Meat
1 kg minced
350 g. chopped tomatoes
1-2 tablespoons tomato paste
125 g. retsina
2 onions, chopped
75 g. oil
1 cube beef
4 egg whites
1 pinch cayenne pepper, black pepper, salt
spices: 1 pinch clove, 1 pinch cinnamon 1 pinch, bay leaf
Run the recipe:
Eggplant into long slices 1cm thick. Approx. Salt them, leave them in salt for 30 \ ', the wash, drain and wipe well. Cut it and the potatoes and fry in plenty of hot oil. Drain well in colander and paper towels. In a saucepan put the oil to warm and lightly fry the onion and mince. Add the wine and broth. Add the spices, a little water and cook the meat for 45 minutes. Then add the tomatoes, tomato paste, garlic, aromas and salt and let it boil until the sauce thickens. After chlianei add the egg and stir. Make the sauce (caution: the yolks, add them after little chlianei sauce). In baking dish lay the potatoes, salt and pepper, sprinkle with half the parsley, a little sugar and 1/3 of the cheese. The cover with minced meat, then eggplant, which put them back on top of itself. Spread the sauce, sprinkle the remaining cheese and bake in the oven.