½ kilo minced meat
3 ripe tomatoes
1 clove garlic
½ cup water
3 tbsp olive oil
salt & freshly ground pepper
150 gr. DODONI cow's butter
70 gr. all-purpose flour
600 ml fresh DODONI Milk
70 gr. grated DODONI kefalotyri
2 egg yolks
130 gr. grated DODONI gruyere
For the minced meat: Chop the onion and the garlic and grate the tomatoes.
For the bechamel: Grate the cheeses and cut the butter into cubes
Slice eggplants horizontally and cut the flesh with a knife.
Start with the minced meat. Place olive oil in a pan over medium heat and sauté the meat until they change color. Add the onion and garlic and sauté for another 2-3 minutes. Season and add the tomatoes and water. Simmer for about 30 minutes with closed lid and another 10 with open lid. Minced meat should be juicy.
At the same time make the bechamel. Put a nonstick Skillet on medium heat. Add the butter, let it melt and add the flour. Stir with a wooden or plastic spoon until the flour is cooked. Gradually add the milk and stir vigorously with a whisk. Season and continue stirring until it thickens. Once well thickened, remove from the heat; add the 2 egg yolks and grated cheese and mix very well to cook eggs from the temperature of the sauce. Leave aside.
At the same time put the eggplants in a pan where covered with greaseproof paper, season and sprinkle with olive oil. Bake in the oven to 180oC for 20 minutes.
Once the minced meat, bechamel and the eggplantσ are ready, put 2-3 tablespoons of the minced meat on the eggplants and cover with bechamel. Sprinkle with the grated cheese and bake on grill to 250oC for 5-7 minutes.
Leave to cool and serve.