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Greek Eggplant Bake

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PREP TIME
45 min
COOKING TIME
60 min
TOTAL TIME
105 min
SERVINGS
8 servings
Dinner Greek
Greek Eggplant Bake
Ingredients
  • 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
  • salt to taste
  • 1/4 cup olive oil
  • 1 tablespoon butter
  • 1 pound lean ground beef
  • 2 onions, chopped
  • 1 clove garlic, minced
  • ground black pepper to taste
  • 2 tablespoons dried parsley
  • 1/2 teaspoon fines herbs
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg, divided
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup red wine
  • 1 egg, beaten
  • 4 cups milk
  • 1/2 cup butter
  • 6 tablespoons all-purpose flour
  • ground white pepper, to taste
  • 1 1/2 cups freshly grated Parmesan cheese
Instructions
1
Begin by placing eggplant slices on absorbent paper towels; lightly sprinkle with salt to draw out moisture. Allow the eggplant to sit for 30 minutes before gently blotting it with paper towels to remove excess moisture.
2
Heat a generous amount of olive oil in a large skillet over extremely high heat. Cook the eggplant until it develops a rich brown color, flipping it every 2 to 3 minutes on each side. Transfer the eggplant to paper towels and set it aside for further use.
3
Melt 1 tablespoon of butter in a large skillet over medium heat. Add ground beef, sliced onions, and minced garlic to the pan; season with salt and black pepper for added flavor. Cook and stir constantly until the beef is nicely browned, taking around 8 to 10 minutes.
4
Add a handful of chopped parsley, some dried fines herbs, a pinch of cinnamon, and 1/4 teaspoon of nutmeg to the pan. Pour in a generous amount of tomato sauce and wine; mix everything together thoroughly. Bring the mixture to a simmer and let it cook for 20 minutes, allowing the flavors to meld together. Once cooled, stir in beaten egg for added richness.
5
Heat milk in a saucepan over medium heat until it starts to simmer and scald. At the same time, melt 1/2 cup of butter in a large skillet over medium heat.
6
Gradually whisk flour into the melted butter until you achieve a smooth consistency. Lower the heat; slowly pour in the scalded milk, whisking constantly until the béchamel sauce thickens to your liking. Season it with salt and white pepper for added flavor.
7
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with some butter or cooking spray for easy removal.
8
Arrange a single layer of eggplant slices in the prepared baking dish. Cover it with the meat sauce, then sprinkle 1/2 cup of Parmesan cheese on top. Cover the eggplant with the remaining slices and sprinkle another 1/2 cup of cheese on top.
9
Pour the béchamel sauce over the eggplant and sprinkle with the remaining 1/4 teaspoon of nutmeg. Cover it with the remaining cheese.
10
Bake in the preheated oven until the dish is bubbly and golden brown, taking around 1 hour to achieve this. Serve hot and enjoy your delicious lasagna!