Ingredients
Scale
- 2 eggplants, sliced into 1/4-inch rounds
- 1 lb ground lamb or beef
- 1 large sweet onion, chopped
- 3 cloves fresh garlic, minced
- 1 can (14 oz) canned tomatoes
- 1 cinnamon stick
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into 1/4-inch rounds, sprinkle with salt, and let sit for 30 minutes. Rinse and pat dry.
- In a skillet, heat olive oil and sauté the eggplant until golden brown; set aside.
- In the same skillet, cook chopped onions until translucent, then add minced garlic.
- Add ground meat and brown thoroughly; mix in canned tomatoes and cinnamon stick, simmer for 15–20 minutes.
- In a saucepan, melt butter, whisk in flour, gradually add milk until thickened; stir in Parmesan cheese and season.
- Layer half of the eggplant slices, followed by half of the meat sauce in a baking dish; repeat layers ending with béchamel sauce on top.
- Cover with foil and bake for 30 minutes; uncover and bake an additional 15–20 minutes until golden brown.
- Let rest for 15 minutes before slicing.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 357
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 60mg