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​​​​​​​​​​​​​​Serves 4-6
Preparation: min
Cooking time: min
  • 3 large eggplants/aubergines
  • 2 large potatoes
  • ½ cup extra virgin olive oil 
  • ½ cup grated onion
  • 2 cloves garlic
  • ½ kg minced meat
  • 2 cups fresh tomatoes grated (1 can)
  • salt and pepper to taste
  • 2 tablespoonfuls of oregano dried or fresh
  • ½ cup parsley
  • 1 cup bread crumbs
  • salt and pepper

For bechamel cream:

  • 2 eggs
  • 2 cups of grated cheese (Parmigiano, Pecorino)
  • 2 cups of warm milk 
  • 1 cup of flour
  • 1 cup of extra virgin olive oil
  • nutmeg
  • salt and pepper


  1. Slice the eggplants and the potatoes round 2 inches (1 cm) thick. Soak the eggplants in water for 10 min. Drain and squeeze adding salt. This will remove the bitterness.
  2. Place eggplants and potatoes on a greased cooking sheet and cook in a pre-heated oven (200°C) for 15 min, turning once.
  3. In the meantime put the oil in a saucepan, add the garlic and the onion, stir in the mincemeat, add the tomatoes, salt and pepper, oregano, cover and let cook for 15 min.
  4. Set aside and prepare the bechamel. 
  5. Bechamel preparation:
    • Put the olive oil in a small saucepan, add the flour, stirring continuously, add the warm milk slowly, stirring, keep on the fire until it becomes creamy. 
    • Take away from the fire, add the eggs beaten, add salt, pepper and nutmeg.
    • For extra flavour add to this mix some grated cheese and half a cup of the minced meat sauce. Stir well and put aside.
  6. Grease with Extra Virgin Olive Oil a medium size pyrex or pan, sprinkle the bread crumbs and start layering the potatoes first, so they cover the bottom.
  7. Add one cup of the cooked minced meat sauce and spread evenly.
  8. Sprinkle grated cheese on top and add a layer of eggplant over that.
  9. Then add more meat sauce, followed by more grated cheese.
  10. Finally, add some more breadcrumbs especially to the edges of the pan and pour the bechamel sauce to cover.
  11. Spread evenly and, using a fork run a few lines on the top of the bechamel to create an old fashioned effect.
  12. Cook for 45 min in a 200°C oven. 
Bring out the country taste of this dish with PHILIPPOS CLASSIC .