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Layered Eggplant and Meat is a classic Greek Mediterranean dish featuring tender eggplant slices alternated with seasoned ground meat in a rich tomato sauce, topped with a creamy béchamel layer and baked until golden. This comforting dish is perfect for lunch and showcases the flavors of Greece with aromatic herbs and quality olive oil.
Prep
20 min
Cook
60 min
Total
80 min
Servings
6 srv
Difficulty
Medium
Calories
420 kcal
For 6 serving(s)
Per serving
Slice eggplants lengthwise into quarter-inch thick strips, salt them generously, and let sit for 15 minutes to remove excess moisture
Pat eggplant slices dry with paper towels, then brush with olive oil and pan-fry in batches until golden brown on both sides, approximately 3-4 minutes per side
In a large pan, heat olive oil and sauté finely chopped onions and minced garlic until fragrant, then add ground lamb or beef and cook until browned, breaking it apart as it cooks
Add tomato paste to the meat mixture and stir well, then pour in crushed tomatoes, add dried oregano, salt, pepper, and simmer for 10 minutes until sauce thickens slightly
Prepare béchamel sauce by melting butter, whisking in flour to create a roux, gradually adding warm milk while stirring constantly until smooth and thickened, season with nutmeg, salt and pepper
In a baking dish, create layers starting with a thin layer of meat sauce, then eggplant slices, repeat alternating layers until all ingredients are used, ending with meat sauce
Pour béchamel sauce evenly over the top layer, sprinkle grated Parmesan cheese, and bake in a preheated 375°F oven for 35-40 minutes until golden brown and bubbling at edges
Remove from oven and let rest for 5 minutes before serving to allow layers to set properly
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