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Ingredients List:
- 2 large eggplants
- 1/2 cup Greek extra virgin olive oil
- 1/2 lb. lean ground beef
- 1 onion
- 1/2 tsp. cinnamon
- 1/2 tsp. dried Greek oregano
- 2 cups crushed tomatoes
- 1-1/4 cup grated mizithra cheese or parmesan
- 150 g. feta cheese
- 1 cup heavy cream
- Salt & pepper to taste
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Method:
- Pre-heat oven to 425* f / 220*c
- SLice eggplants into 1/4" thick slices and place on a cookie sheet, drizzle with olive oil and bake for 30 minutes @ 425*
- In a sauce pan brown ground beef
- Add onions and saute until translucent
- Add cinnamon and dried oregano and cook for 2 minutes
- Add crushed tomatoes and cook for another 10 minutes stirring occasionally
- Once eggplants have baked, reduce oven temp. to 400*f
- In a 9"x13" pan, layer half the eggplants
- Pour over half the tomato meat sauce and sprinkle with mizithra cheese and half the crumbled feta
- Layer remaining eggplants and repeat steps with remaining sauce, mizithra and feta
- In another sauce pan, bring heavy cream to a simmer, add 1 cup of mizithra, stir well to combine and pour over eggplants
- Bake for approx. 1 hour or until top is golden brown and blistered
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