At your risk.
This is by George, a chef who had worked in cruise ships and the Dafne's restaurant in Athens, in Plaka under Acropolis.
George started at around 13 years old, long time ago.
This is what I remember him narrating.
Round cut potatoes are crusty fried and placed half on top of each other, like dropped dominoes.
On top a bit of grated parmesan and small bits of tomatoes.
On top ditto for courgettes.
(My version) ditto for oyster mushrooms instead of minced meat.
On top ditto for eggplants.
Remember everything like dropped dominoes and between each layer little parmesan, and tomatoes.
On top round cut peeled tomatoes.
Putting in oven for a while.
Then adding the bechamel sauce and baking in the oven.
George said he makes the bechamel sauce just by lightly baking flour in a pan with a bit of olive oil and adding milk, and stirring?
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