Greece's most beloved casserole: layers of roasted eggplant and cinnamon-spiced meat sauce crowned with arich, golden bechamel. Worth every minute.
Ingredients
- 3 large eggplants
- 1 lb ground lamb or beef
- 1 onion chopped
- 2 cloves garlic minced
- 1 can crushed tomatoes
- 1/2 tsp cinnamon
- 4 tbsp butter
- 1/4 cup flour
- 3 cups milk
- 1 cup grated cheese
- 2 egg yolks
- Olive oil for roasting
Instructions
- Slice and salt the eggplant, rest 20 minutes, then pat dry and roast with olive oil at 400°F until soft.
- Brown the meat with onion and garlic, add tomatoes and cinnamon, and simmer 20 minutes.
- Make a thick bechamel: melt butter, whisk in flour, add milk, then stir in cheese and egg yolks off the heat.
- Layer half the eggplant in a baking dish, top with the meat sauce, then the remaining eggplant.
- Pour the bechamel over the top and smooth it.
- Bake at 350°F for 45 minutes until golden; rest 20 minutes before serving.
Nutrition
Calories: 430kcalCarbohydrates: 26gProtein: 17gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 178mgSodium: 486mgPotassium: 666mgFiber: 3gSugar: 15gVitamin A: 1282IUVitamin C: 12mgCalcium: 487mgIron: 2mg