5. Prepare Béchamel Sauce.
6. Coat a 9 x 13-inch baking pan with remaining 2 tablespoons of olive oil. Sprinkle with 1/3 of the grated Kefalotiri cheese. Arrange a layer of the sliced eggplant and half of the meat mixture.
Sprinkle with 2 tablespoons of Kefalotiri cheese. Repeat another layer of the eggplant, meat, and cheese. Add another layer of eggplant. Pour the Béchamel Sauce evenly over meat and eggplant mixture, covering all areas. Sprinkle remaining cheese on top.
7. Bake for 30 to 45 minutes
Bechamel sauce yield about 3½ cups:
2 cups milk, heated
½ pound butter
½ cup flour
1 teaspoon ground nutmeg
½ pound Kefalotiri cheese, grated
Salt and ground white pepper, to taste
In a saucepan melt the butter, and then add the flour mixing until fully incorporated. Continue to cook the Roux, regularly stirring, until it reaches a blond stage. Whisk in the heated milk until thoroughly incorporated. Bring to a boil, and simmer for 2-3 minutes. Remove from heat and stir in nutmeg, Kefalotiri, and salt and pepper.
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