Description
A classic Greek casserole with layers of tender eggplant, seasoned meat, and creamy béchamel sauce.
Ingredients
Scale
- 2 large eggplants
- 500g ground beef or lamb
- 1 onion, chopped
- 2 garlic cloves, minced
- 400g canned tomatoes, chopped
- 2 tablespoons tomato paste
- 1 teaspoon cinnamon
- 1 teaspoon oregano
- Salt and pepper to taste
- 3 tablespoons olive oil
- Béchamel sauce (made from butter, flour, milk, and cheese)
- Grated cheese for topping
Instructions
- Preheat your oven to 180°C (350°F). Slice the eggplants, sprinkle with salt, and allow them to sit for 30 minutes. Rinse and pat dry.
- In a pan, heat olive oil over medium heat. Sauté the chopped onions and minced garlic until soft and fragrant.
- Add the ground meat and cook until browned. Stir in the chopped tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Let it simmer for about 20 minutes.
- In a separate pan, grill or fry the eggplant slices until golden and slightly caramelized.
- In a baking dish, layer half of the grilled eggplant, followed by the meat mixture, remaining eggplant slices, béchamel sauce, and sprinkle with grated cheese.
- Bake for 40-45 minutes until golden and bubbly.
- Allow to cool slightly before serving.
Notes
For a vegetarian version, substitute lentils or chickpeas for the meat. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for 2-3 months.
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg