Ingredients
The following ingredients have 15 Servings
- 4 large eggplants, about 1 1/2 pounds each
- 6 tablespoons Greek olive oil, plus a little for coating the eggplants
- Kosher salt, to taste
- 4 medium onions, chopped
- 6 garlic cloves, chopped
- 1 28-ounce can crushed tomatoes in tomato puree
- 1/4 cup parsley, minced
- 2 teaspoons dried oregano
- 1/2 teaspoon ground cinnamon
- 2 tablespoons red wine vinegar
- 2 pounds ground lamb
- 1/2 cups dry white wine
- Black pepper to taste
- 4 pinches freshly grated nutmeg
- 6 tablespoons unsalted butter
- 4 tablespoons flour
- 2 cups hot, scalded milk
- White pepper, to taste
- 4 eggs
- 10 tablespoons fresh bread crumbs
- 1 cup grated kefalotyri cheese or pecorino Romano
