Kalogeros - Beef Baked with Eggplants & Cheese

Name: Kalogeros - Beef Baked with Eggplants & Cheese
Ingredients: 2 pounds (900 g) boneless beef rump, chuck or shoulder,; cut into ½ inch ((1.5 cm) thick slices); All-purpose flour (for dredging); 3/4 cup (180 ml) extra-virgin Greek olive oil, plus more as needed; 2 large onions (finely chopped); 1 cup (240 ml) canned crushed tomatoes; 1 cup (240 ml) dry white wine; 2 bay leaves; 1/2 teaspoon ground cinnamon; freshly ground black pepper; 2 large eggplants (peeled and cut into ¼ inch (6 mm) rounds); Salt; 6 ounces (170 g) Greek feta or local; soft sour myzithra cheese (crumbled); 2 ripe but firm large tomatoes (cut into very thin rounds); 4 ounces (115 g) Graviera Naxos or Gruyre cheese

" Kalogeros - Beef Baked with Eggplants & Cheese A wonderful Greek recipe from the..."

INGREDIENTS

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2 pounds (900 g) boneless beef rump, chuck or shoulder,

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cut into ½ inch ((1.5 cm) thick slices)

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All-purpose flour (for dredging)

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3/4 cup (180 ml) extra-virgin Greek olive oil, plus more as needed

•

2 large onions (finely chopped)

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1 cup (240 ml) canned crushed tomatoes

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1 cup (240 ml) dry white wine

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2 bay leaves

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1/2 teaspoon ground cinnamon

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freshly ground black pepper

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2 large eggplants (peeled and cut into ¼ inch (6 mm) rounds)

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Salt

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6 ounces (170 g) Greek feta or local

•

soft sour myzithra cheese (crumbled)

•

2 ripe but firm large tomatoes (cut into very thin rounds)

•

4 ounces (115 g) Graviera Naxos or Gruyre cheese

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