READY IN: 1hr 15mins
Recipe by debbiesue1

This is a recipe from my mother-in-law who lived in Greece all her life. It takes a little bit of time to prepare it, but is well worth your time!

Top Review by Queen Dana

This was really good and easy to scale down. I used a merlot because that's what I had on hand. I also sauted some garlic with the beef. I have a blend of mediterranean seasonings that I bought somewhere and I mixed in about a 1/4 teaspoon of that in with the beef. I also salted and peppered the potato and zucchini. I served this with some pita chips and hummus.

Ingredients Nutrition


  1. Brown 2 lbs. ground beef with 1 onion. Add 1 can diced tomatoes and 1 can tomato sauce. Simmer for ½ hour. Then add ½ cup wine. Let cool and then add two beaten egg whites.
  2. Cook potatoes, zucchini, eggplant. Saute each in olive oil.
  3. In pan put a layer of beef mixture….Then a layer of potatoes, then zucchini or eggplant. Keep layering until all used up.
  4. For the sauce.
  5. Melt 1 stick of butter in microwave. Put butter in sauce pan with ¾ cup flour. Add flour gradually. Heat 4 cups of milk in microwave. Add slowly to flour mixture. Cook till thickened. Then add 1 containers of fresh parmesan cheese and other cheese if you want. Let cool. Then you beat 2 eggs and 2 egg yolks. Add slowly to sauce. Pour sauce on top of casserole. Bake about 45 minutes at 375 or until browned on top.

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