|2½ pounds||Potatoes (or 2 lbs. potatoes and 1/2 lbs. eggplant), sliced 1/4" thick|
|1½ tablespoon||Olive oil|
|2 larges||Onions, finely chopped|
|2||Cloves garlic, finely chopped|
|¾ pounds||Ground beef|
|¼ teaspoon||Black pepper|
|2 cans||(16 ozs. each) tomatoes, drained and chopped|
Toss sliced potatoes w/ olive oil and bake at 400* for 8 minutes. Turn potatoes over & bake another 5 minutes. Remove from oven and set aside.
Reduce temp to 375*.
Saute onion 3 minutes in a little oil, add garlic and saute 1 more minute.
Add meat and saute until no longer pink. Add spices and tomatoes. Simmer 10 minutes.
Bechamel: Whisk flour into milk over medium heat, stirring until thickened.
Whisk eggs in small bowl. Whisk 1 C milk into eggs, then add eggs to milk.
Stir in ¾ C parmesan.
Lightly grease 13x9x2 pan. Sprinkle battom w/ 3 Tbs bread crumbs. Arrange potatoes in bottom. Top with meat, pour bechamel over. Sprinkle remaining parmesan over.
Bake 375 45-55 minutes. Let stand 15 minutes before serving.
Posted to FOODWINE Digest 7 November 96 Date: Thu, 7 Nov 1996 21:28:42 +0000 From: "Charles A. Ganger" <chuck.ganger@...>
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