Boureki

Directions

1. 1
   Preheat oven to 350°F.
2. 2
   Cut eggplant, potatoes and tomatoes into thin rounds and let drain for several minutes, then sprinkle with salt, pepper and oregano.
3. 3
   Toss potatoes and eggplant with flour.
4. 4
   In an oiled medium pan, layer half of the potatoes and eggplant.
5. 5
   Then spread half of the mizithra and half of the mint over the top.
6. 6
   Repeat the procedure with the remaining potatoes, eggplant and mizithra.
7. 7
   Top with tomato slices, then spoon on cream and olive oil and about one cup of water.
8. 8
   Bake for about two hours.
9. 9
   Serve warm and decorate with remaining mint leaves.