recipe, as good as my fav Greek restaurant. I used dried mint and oregano and probably get the same result, I also swapped a tsp of paprika for that and a tsp of hot smoked paprika, also I add some toasted pine nuts.This was amazing. I would pit it against my favorite mom and pop Greek restaurant down the road. I pretty much followed the recipe, except substituting strained cottages cheese for the farmer's cheese, which is hard to find.
I did 35 minutes at 475 and it was perfect, but I did it on two sheets and learned the hard way that you need to pull it from the oven right at 35 minutes . I like to add nutmeg to bechamel but didn't this time and it was great. Really amazing flavors in this recipe.Delicious but I feel quite certain that the oven temperature for cooking the eggplant is a typo. I only cooked them for 40 minutes and the bottoms were burned black.
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Mmmm... I've made this a few times even though I'm not Greek. It truly is delicious. If you think you don't like eggplant, try this. If it's the skin of the eggplant that disturbs you, take it off...alternate it with zucchini... it's a delicious dish.
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