
Time
75 minutes
Servings
6
Calories
552
Layers of eggplant, beef, and creamy béchamel sauce create a rich and comforting dish that's perfect for gatherings.
552
cal
24.5g
protein
28.2g
carbs
38.9g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| eggplants | 2 whole | 38 | 2g | 9g | 0g | |||
| ground beef | 1 lbs | 192 | 13g | 0g | 15g | |||
| onion | 1 whole | 7 | 0g | 2g | 0g | |||
| garlic cloves | 3 cloves | 2 | 0g | 1g | 0g | |||
| tomato sauce | 2 cups | 20 | 1g | 4g | 0g | |||
| cinnamon | 1 tsp | 1 | 0g | 0g | 0g | |||
| olive oil | 4 tbsp | 83 | 0g | 0g | 9g | |||
| milk | 2 cups | 49 | 3g | 4g | 3g | |||
| butter | 4 tbsp | 68 | 0g | 0g | 8g | |||
| all-purpose flour | 0.5 cups | 38 | 1g | 8g | 0g | |||
| eggs | 2 whole | 21 | 2g | 0g | 1g | |||
| salt | 1 tsp | 0 | 0g | 0g | 0g | |||
| black pepper | 1 tsp | 1 | 0g | 0g | 0g | |||
| Parmesan cheese | 0.5 cups | 33 | 3g | 0g | 2g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| eggplants | 2 whole | 38 | 2g | 9g | 0g | |||
| ground beef | 1 lbs | 192 | 13g | 0g | 15g | |||
| onion | 1 whole | 7 | 0g | 2g | 0g | |||
| garlic cloves | 3 cloves | 2 | 0g | 1g | 0g | |||
| tomato sauce | 2 cups | 20 | 1g | 4g | 0g | |||
| cinnamon | 1 tsp | 1 | 0g | 0g | 0g | |||
| olive oil | 4 tbsp | 83 | 0g | 0g | 9g | |||
| milk | 2 cups | 49 | 3g | 4g | 3g | |||
| butter | 4 tbsp | 68 | 0g | 0g | 8g | |||
| all-purpose flour | 0.5 cups | 38 | 1g | 8g | 0g | |||
| eggs | 2 whole | 21 | 2g | 0g | 1g | |||
| salt | 1 tsp | 0 | 0g | 0g | 0g | |||
| black pepper | 1 tsp | 1 | 0g | 0g | 0g | |||
| Parmesan cheese | 0.5 cups | 33 | 3g | 0g | 2g |
Step 1
Slice the eggplants and sprinkle with salt, let sit for 30 minutes to remove bitterness.
Step 2
In a pan, heat olive oil and sauté onion and garlic until soft.
Step 3
Add ground beef and cook until browned. Stir in tomato sauce and cinnamon, simmer for 15 minutes.
Step 4
Rinse eggplants, dry, and fry until golden. Set aside.
Step 5
In a saucepan, melt butter, stir in flour, cook for 2 minutes. Gradually whisk in milk, cook until thickened.
Step 6
Remove from heat, whisk in the eggs and Parmesan, season with salt and pepper.
Step 7
Layer eggplants, beef mixture, and béchamel in a baking dish. Bake at 375°F for 45 minutes.
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