Description
A classic Greek dish featuring layers of eggplant, ground meat, and a creamy béchamel sauce, perfect for sharing with loved ones.
Ingredients
Scale
- 2 Eggplants
- 1 lb Ground meat (lamb or beef)
- 1 Onion, chopped
- 3 Garlic cloves, minced
- 2 cups Tomato sauce
- 1/4 cup Olive oil
- 3 Potatoes, sliced
- 2 cups Bechamel sauce
- Salt, to taste
- Pepper, to taste
- 1 tsp Cinnamon
- 1/2 cup Parmesan cheese, grated
Instructions
- Preheat the oven to 350°F (175°C).
- Slice the eggplants and potatoes, then sprinkle with salt and let sit for 30 minutes.
- Rinse the slices and pat them dry with a kitchen towel.
- Heat olive oil in a pan over medium heat and sauté onions and garlic until soft.
- Add ground meat and cook until browned. Stir in tomato sauce, cinnamon, salt, and pepper, and let simmer for 10 minutes.
- Fry eggplant slices in olive oil until golden brown on both sides.
- Layer baked ingredients starting with potatoes, then half the meat mixture, followed by fried eggplants, and remaining meat mixture topped with béchamel sauce.
- Sprinkle parmesan cheese on top.
- Bake for 45 minutes or until golden and bubbling.
- Allow to cool slightly before serving.
Notes
Serve with a fresh Greek salad and crusty bread. Leftovers can be stored for up to 3 days in the refrigerator or frozen for up to three months.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg