Description
A layered Greek casserole featuring roasted eggplant, spiced ground beef, and creamy béchamel, baked to golden perfection.
Ingredients
Scale
- 3 large eggplants, sliced into ½ inch rounds
- 1½ pounds ground beef
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (15 oz) can crushed tomatoes
- ½ teaspoon ground cinnamon
- 3 tablespoons olive oil
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2½ cups milk
- A pinch of nutmeg
- 1 egg yolk
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Brush eggplant slices with olive oil, season with salt, and roast for 20 minutes, flipping halfway.
- In a skillet over medium heat, sauté onion and garlic in olive oil. Add ground beef and cook until browned.
- Stir in tomato paste, crushed tomatoes, cinnamon, salt, and pepper. Simmer for 15 minutes.
- Layer roasted eggplant in a 9×13 baking dish, followed by meat sauce. Repeat layers.
- To make béchamel, melt butter in a saucepan. Whisk in flour to form a roux, then slowly add milk, whisking constantly.
- Add nutmeg and salt. Once thickened, remove from heat and stir in egg yolk and Parmesan.
- Pour béchamel over the layers. Sprinkle extra Parmesan on top.
- Bake at 375°F (190°C) for 45 minutes or until golden and bubbling.
- Let rest for 20 minutes before slicing and serving.
Notes
- Salt and rest eggplants to reduce bitterness.
- Whisk béchamel continuously to avoid lumps.
- Let the dish rest before slicing for clean layers.
- Perfect to prepare a day ahead and reheat.