Categories: Casserole, not tried
Ingredients
- 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
- salt
- 1/4 cup olive oil
- 1 tablespoon butter
- 1 pound lean ground beef
- salt to taste
- ground black pepper to taste
- 2 onions, chopped
- 1 clove garlic, minced
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fines herbs
- 2 tablespoons dried parsley
- 1 (8 ounce) can tomato sauce
- 1/2 cup red wine
- 1 egg, beaten
- 3 eggs, separated
- 4 cups milk
- 1/2 cup butter
- 6 tablespoons all-purpose flour
- salt to taste
- ground white pepper, to taste
- 1 1/2 cups freshly grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
Directions
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For lighter version:
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This was awesome! I have been to Greece, and must say, the flavor was very authentic! I had to make numerous modifications, however, to make it more lowfat to suit my taste. I steamed the eggplant instead of frying in olive oil, and omitted the 1/2 cup butter in the meat mixture (don’t forget to drain the meat fat before adding the spices). I substituted 1/4 tsp. oregano + 1/2 tsp. basil + 1/4 tsp. thyme for the fines herbs, and increased the cinnamon to 1/2 tsp (key!). I cut the butter for the bechamel sauce in half (i.e., used 1/4 cup), and added 1/4 tsp. salt + 1/8 tsp. pepper to it. I used only 3/4 cup parmesan instead of 1 1/2 cups. I took other reviewers’ advice and folded 3 beaten egg whites into the bechamel sauce (discarded the yolks instead of adding them to the meat mixture) – this was key to making the top part authentic! In addition, I think 1 layer of eggplant is more of how they serve it in Greece, but if you want a taller casserole, make it 2 layers. Thanks so much for the recipe!
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adding 3 egg yolks to the bechamel sauce (I did) and another reviewer suggested beating the whites to form a soft peak and fold them into the bechamel sauce (I did that too). I followed everything else to a “T” and wouldn’t change a thing.Well, maybe just a sprinkle of cinnamon and nutmeg on the top before popping it into the oven.Thank you so much for posting this wonderful recipe…it’s a keeper!
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Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
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In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg. Add 3 egg yolks, beat 3 egg whites to peaks, and fold into mixture.
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To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
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Arrange a layer of eggplant in a greased 9×13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with nutmeg and cinnamon. Sprinkle with the remaining cheese.
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Bake for 1 hour at 350 degrees F (175 degrees C).