A Greek Favorite

chefjeanpierre.com

Rocketman1

subheading: For the Vegetables:

2 large Eggplants, peeled and sliced lengthwise into ¼-inch thick slices

2 large Zucchinis, sliced ¼-inch thick

2 large Baking Potatoes, sliced about ⅛-inch thick

½ cup Garlic Olive Oil, for sautéing vegetables

subheading: For the Meat Sauce:

1 pound Ground Beef (80/20)

1 large Onion, chopped

2 tablespoons Tomato Paste

1 tablespoon Chopped Garlic

1 cup Red Wine

1 teaspoon Hot Hungarian Paprika

¼ teaspoon Ground Cloves

¼ teaspoon Ground Cinnamon

2 teaspoon Fresh Thyme, chopped

1 teaspoon Dried Oregano

1 28 ounce can Crushed Tomatoes

6 ounces Beef Stock

Salt and Black Pepper to taste

subheading: For the Béchamel/Mornay Sauce:

4 tablespoon Butter

½ cup All-Purpose Flour

Salt and Black Pepper to taste

3 cups Whole Milk

1 cup Gruyère Cheese, grated

½ cup Parmesan Cheese, grated

¼ teaspoon Nutmeg

2 large Eggs, beaten

Directions at chefjeanpierre.com

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