30 slices of eggplant (1/4-inch thick), about 3 pounds
3 cups flour
3 eggs beaten with 2 tablespoons milk
3 cups fine dried bread crumbs
Essence, recipe follows
1 cup vegetable oil
1 recipe of Spicy Lamb Sauce, recipe follows
1 pound Feta cheese, crumbled
2 cups Bechamel Sauce, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 tablespoons olive oil
1 pound ground lamb
Salt
2 teaspoons crushed red pepper
2 cups finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
Freshly ground black pepper
2 tablespoons chopped garlic
2 (28-ounce) can of peeled, seeded and chopped tomatoes
1 small can tomato paste
3 cups beef stock or water
2 sprigs of fresh thyme
2 bay leaves
2 teaspoons dried oregano
2 teaspoons dried basil
2 ounces Parmigiano-Reggiano
1/4 cup oil
1/4 cup flour
1/2 teaspoon salt, freshly-ground white pepper and grated nutmeg
3 1/2 cups milk
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