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  1. Toss sliced potatoes w/ extra virgin olive oil and bake at 400* for 8 min. Turn potatoes over & bake another 5 min. Remove from oven and set aside.
  2. Reduce temp to 375*.
  3. Saute/fry onion 3 min in a little oil, add in garlic and saute/fry 1 more minute.
  4. Add in meat and saute/fry till no longer pink. Add in spices and tomatoes. Simmer 10 min.
  5. Bechamel: Whisk flour into lowfat milk over medium heat, stirring till thickened.
  6. Whisk Large eggs in small bowl. Whisk 1 C lowfat milk into Large eggs, then add in Large eggs to lowfat milk.
  7. Stir in 3/4 C parmesan.
  8. Lightly grease 13x9x2 pan. Sprinkle battom w/ 3 Tbs bread crumbs. Arrange potatoes in bottom. Top with meat, pour bechamel over. Sprinkle remaining parmesan over.
  9. Bake 375 45-55 min. Let stand 15 min before serving.
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