Updated: Aug 7, 2019
This is a favorite family recipe. With my Greek background, I have a particular weakness for Greek and Mediterranean food. My kids love this dish as it is so delicious and filling and after a long day at school, there is nothing as nourishing as this dish!
There are 3 parts to this recipe: the filling, the red sauce and the béchamel sauce. It is a recipe that takes a biota time, but I promise, it is so worth it!
Boil or steam potatoes and cut them horizontally into rounds.
Slice eggplant, soak it in salt water for about 15 minutes, drain and pat dry, drench in olive oil and bake in the oven until soft. You can sprinkle cumin or oregano over the eggplant before you put it into the oven.
While the above is cooking, prepare a red sauce by sautéing onions, add chopped tomato, parsley, seasoning, tomato paste and water. Allow to simmer until it is a thick sauce.
Layer a dish first with potato and then the eggplants. Pour over the red sauce. Then make a béchamel sauce and pour over the red sauce. Grate some white cheese and bake in the at 200 degrees C until it's bubbling and the top is crispy and brown.