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- 2 lb. Italian eggplant
- 1 lb. potatoes (I use russet)
- 1 lb. ground beef
- 14 oz. can chopped tomatoes
- 1/3 cup olive oil
- 2 chopped onions
- 1 clove garlic
- oil for frying vegetables
- salt, pepper
- grated parmesan cheese
- bechamel sauce:
- 1 stick of butter
- 3/4 cup flour
- 1 quart whole milk
- 2 eggs
- 1/4 tsp salt, 1/8 tsp pepper, a dash of nutmeg
View Full Recipe at Mangiandobene
