Description
A rich and comforting traditional Greek casserole made with layers of roasted eggplant and potatoes, a spiced ground meat sauce, and creamy béchamel topping.
Ingredients
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3 medium potatoes, sliced
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1 medium eggplant, sliced
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2 tbsp olive oil
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1.5 lbs ground lamb or beef
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1 onion, diced
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3 garlic cloves, minced
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2 fresh tomatoes, chopped
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2 tbsp tomato paste
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1 tsp cinnamon
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1 tsp paprika
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1 tsp oregano
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4 tbsp butter
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1/4 cup flour
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2 1/2 cups milk
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1 egg yolk (optional)
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1/2 tsp nutmeg
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Salt and pepper to taste
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2 cups shredded mozzarella
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1/4 cup grated Parmesan (optional)
Instructions
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Roast sliced potatoes and eggplant at 450°F for 20–25 min.
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Sauté onion and garlic, brown the meat, add tomatoes, tomato paste, and spices. Simmer.
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Make béchamel with butter, flour, milk, nutmeg. Optional: stir in egg yolk.
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Layer potatoes, meat sauce, eggplant, béchamel, and cheese in a greased 9×13 dish.
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Bake at 400°F for 30–35 min until golden. Rest for 20 min before slicing.
Notes
- Use beef instead of lamb if preferred.
- Make ahead by preparing components a day in advance.
- Rest before slicing for cleaner portions.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Greek