Description
A classic Greek dish featuring layers of eggplant, savory meat, and creamy béchamel sauce, perfect for family dinners.
Ingredients
Scale
- 2 eggplants, sliced
- 1 pound ground beef or lamb
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can diced tomatoes (14 oz)
- 2 cups béchamel sauce
- 1 teaspoon cinnamon
- 1 teaspoon oregano
- Salt and pepper to taste
- Olive oil for frying
- Grated cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a pan and sauté onions and garlic until soft.
- Add ground meat and cook until browned.
- Stir in diced tomatoes, cinnamon, oregano, salt, and pepper; simmer for about 15 minutes.
- Fry the eggplant slices in another pan until golden, then drain on paper towels.
- Layer half of the eggplant in a baking dish, followed by the meat mixture, and then the remaining eggplant.
- Pour béchamel sauce on top and sprinkle with cheese if desired.
- Bake for 45 minutes or until golden on top.
- Let cool slightly before serving.
Notes
Salt the eggplant slices before frying to remove bitterness. For a richer flavor, consider adding red wine to the meat sauce.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg