Cooking Instructions
- 1
Gather your ingredients. Dice the onions and garlic cloves, then slice the potatoes and eggplants into thin circles
- 2
Melt the butter in a large pot then sauté the garlic and onions for 3 mins
- 3
Next add the beef and cook until browned
- 4
Now add the white wine, parsley, oregano, salt, pepper and tomatoes. Cook for 30 minutes, then set aside
- 5
Heat the 1/2 cup of oil in a large pan and fry your sliced potatoes until golden brown, then lay them out in the bottom of a large, buttered baking dish
- 6
Similarly fry all the eggplant slices and layer them on top of the potatoes. Then evenly pour your beef sauce over the top
- 7
In a large frying pan melt the 4 tbsp of butter, then gradually spoon in the flour 1 tbsp at a time stirring constantly
- 8
Gradually add in all the milk, again stirring constantly along with the salt and pepper until your sauce thickens
- 9
Spread the bechamel sauce over the meat in the baking dish evenly
- 10
Sprinkle the grated cheese on top and place in the oven pre-heated to 180C, and bake for 1 hour
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