Ingredients
- 1 kg potatoes (Sebago or Dutch cream)
- 3 medium size eggplants (with fewer seeds – Male eggplants tend to have fewer seeds, and are therefore less bitter than female eggplants. To sex an eggplant, look at the indentation at bottom. If it’s deep and shaped like a dash, it’s a female. If it’s shallow and round, it’s a male.)
- 1 Kg large, Grey zucchinis
- 500 gr medium-firm tofu
- 1 large onion
- 4 large, fresh tomatoes
- 2 tbs tomato paste
- 3 bay leaves
- Nutmeg (half teaspoon)
- Parmesan cheese
- Breadcrumb
- Salt, pepper
- Olive oil
Stuffing
- Start off by putting on some tofu to press.
- Place the finely chopped onion in a pot, add half wine glass olive oil.
- Add the tomatoes and the tomato paste.
- Add the tofu and mix well. When it starts boiling, lower the heat to minimum.
- Add the bay leaves and let the ingredients boil for at least an hour.
- Stir frequently to avoid ingredients getting stuck to the bottom of the pot. [It is best to use non-stick frying pan]
- Slice your zucchini, eggplants and potatoes into slices about 1/5 inch thick. Brush the eggplants and zucchini with olive oil on both sides. Place into the oven and grill for 15 minutes, turning them over around the halfway mark.
- Fry the potatoes.
Preparation/layering
- Layer the potatoes at the bottom of the oven pan.
- Your next layer should be the eggplant.
- Add your stuffing.
- Add a layer of zucchini.
- For extra taste, sprinkle some grated cheese in between the layers (any hard cheese of your selection)
- Leave half a cup of grated cheese aside (to add at the end)
Bechamel sauce
- Place butter pieces in a saucepan and cook over low heat until the butter is melted. Then add the flour slowly, while stirring continuously until well combined. Start adding the milk (make sure it has room temperature).
- Once all milk is added (1.5 to 2 litres – depending on the oven pan) close the heat.
- Add the grated cheese and mix well.
- Add some nutmeg (half teaspoon, grated to the finest side of the grater).
- Spread the bechamel sauce in the oven pan.
- Sprinkle with breadcrumb and parmesan cheese (3 tsps)
- Bake for 40 minutes, until golden.
- Let it rest for 15 minutes to half an hour, before serving it.
