Ingredients
Scale
- 2 large eggplants
- 1 pound ground lamb or beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1 egg, beaten
Instructions
- 1. Prepare the eggplants by slicing them into rounds and salting them to draw out moisture. Let sit for 30 minutes, then rinse and pat dry.
- 2. In a skillet over medium heat, sauté onions in olive oil until translucent. Add garlic and ground meat, cooking until browned. Stir in crushed tomatoes and let simmer for 20 minutes.
- 3. For the béchamel sauce, melt butter in a saucepan, whisk in flour until golden brown, then gradually add milk while whisking until thickened. Stir in nutmeg and beaten egg before removing from heat.
- 4. In a baking dish, layer half of the fried eggplant followed by half of the meat sauce; repeat these layers and finish with béchamel sauce on top.
- 5. Preheat oven to 350°F (175°C) and bake uncovered for about 45 minutes or until golden brown.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (approximately 180g)
- Calories: 360
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 70mg