A classic Greek baked casserole with layers of tender eggplant, spiced meat sauce, and creamy béchamel topping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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2 large eggplants, sliced ½-inch thick
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Olive oil, for brushing
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1 lb ground lamb or beef
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1 onion, chopped
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3 garlic cloves, minced
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½ cup dry red wine
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2 tbsp tomato paste
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1 cup crushed tomatoes
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1 tsp ground cinnamon
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¼ tsp allspice
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Salt and pepper, to taste
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4 tbsp butter
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4 tbsp flour
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3 cups whole milk, warm
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Pinch of nutmeg
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2 eggs, beaten
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1 cup grated kefalotyri or Parmesan cheese
Instructions
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Salt and rest eggplant slices for 30 mins, then pat dry. Brush with olive oil and bake at 400°F (200°C) for 20–25 minutes.
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Sauté onion and garlic in olive oil. Add ground meat and brown. Deglaze with red wine.
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Stir in tomato paste, crushed tomatoes, cinnamon, allspice, salt, and pepper. Simmer for 20–25 minutes.
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Make béchamel: melt butter, whisk in flour, then slowly add warm milk. Cook until thick. Add nutmeg, then stir in beaten eggs and ½ cup cheese.
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In greased 9×13-inch dish, layer eggplant, meat sauce, more eggplant, and top with béchamel. Sprinkle with cheese.
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Bake at 375°F (190°C) for 45–50 minutes. Let rest 30 minutes before serving.