Description
A delicious layered casserole made with eggplants, ground beef, and béchamel sauce.
Ingredients
Scale
- 2 large eggplants, sliced
- 1 lb lean ground beef or lamb
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (14 oz) can whole tomatoes, crushed
- 3 tbsp extra virgin olive oil
- 4 tbsp butter
- 1/3 cup flour
- 2 cups milk
- 1/4 tsp nutmeg
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the eggplants into rounds and sprinkle with salt; cook until browned.
- Stir in crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 15 minutes.
- In a saucepan, melt butter over medium heat; whisk in flour until golden. Gradually add milk and stir until thickened. Add nutmeg.
- Layer half of the eggplant in a greased baking dish followed by the meat mixture, then remaining eggplant topped with béchamel sauce.
- Bake at 375°F (190°C) for about 45 minutes until golden brown. Let cool slightly before serving.
Notes
- This dish can be served with a side salad for a complete meal.
- For extra flavor, consider adding herbs like oregano or basil to the meat mixture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg