Directions
- 1Slice the eggplants and put them on a baking sheet.
- 2Salt the eggplants and let them rest.
- 3Chop the onion and garlic.
- 4In a pot, sauté the onion in olive oil until golden.
- 5Add the ground meat and cook until browned.
- 6Add tomato paste, red wine, crushed tomatoes, and spices.
- 7Cook until thickened.
- 8Prepare the béchamel sauce by melting butter, adding flour, and whisking in warmed milk.
- 9Season with salt, pepper, and nutmeg.
- 10Add grated cheese and egg yolk.
- 11Fry the eggplants until golden brown.
- 12Layer the eggplants and meat sauce in a baking dish.
- 13Pour the béchamel sauce over the layers.
- 14Top with extra grated cheese and bake until golden brown.
Ingredients
- 0 extra virgin olive oil
- 1 onion
- 8 garlic cloves
- 0.5 kg ground lamb or beef
- 1 pinch sea salt
- 1 pinch black pepper
- 1 pinch ground cinnamon
- 1 pinch ground allspice
- 1 pinch ground nutmeg
- 1 package tomato paste
- 1 can crushed tomatoes
- 1 glass dry red wine
- 1 bay leaf
- 2 eggplants
- 1 pinch salt
- 0 oil
- 50 g unsalted butter
- 50 g all-purpose flour
- 500 ml whole milk, warmed
- 1 pinch sea salt
- 1 pinch black pepper
- 1 pinch ground nutmeg
- 100 g kefalotyri or parmesan cheese, grated
- 1 egg yolk
- 50 g kefalotyri or parmesan cheese
Equipment
knifecutting boardbaking sheetbowlpotwooden spoongraterwhisktongs
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