
Time
80 minutes
Servings
6
Calories
618
A traditional Greek dish with layers of eggplant, spiced meat sauce, and béchamel, perfect for a cozy dinner gathering.
618
cal
32g
protein
28g
carbs
42.6g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| eggplant | 2 whole | 38 | 2g | 9g | 0g | |||
| ground beef | 1.5 lbs | 288 | 19g | 0g | 23g | |||
| onion | 1 whole | 7 | 0g | 2g | 0g | |||
| garlic | 3 cloves | 2 | 0g | 1g | 0g | |||
| tomato sauce | 2 cups | 20 | 1g | 4g | 0g | |||
| cinnamon | 0.5 tsp | 1 | 0g | 0g | 0g | |||
| nutmeg | 0.25 tsp | 1 | 0g | 0g | 0g | |||
| milk | 2 cups | 49 | 3g | 4g | 3g | |||
| butter | 4 tbsp | 68 | 0g | 0g | 8g | |||
| flour | 0.5 cups | 38 | 1g | 8g | 0g | |||
| parmesan cheese | 1 cup | 65 | 6g | 1g | 4g | |||
| salt | to taste | 0 | 0g | 0g | 0g | |||
| black pepper | to taste | 0 | 0g | 0g | 0g | |||
| olive oil | 2 tbsp | 41 | 0g | 0g | 5g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| eggplant | 2 whole | 38 | 2g | 9g | 0g | |||
| ground beef | 1.5 lbs | 288 | 19g | 0g | 23g | |||
| onion | 1 whole | 7 | 0g | 2g | 0g | |||
| garlic | 3 cloves | 2 | 0g | 1g | 0g | |||
| tomato sauce | 2 cups | 20 | 1g | 4g | 0g | |||
| cinnamon | 0.5 tsp | 1 | 0g | 0g | 0g | |||
| nutmeg | 0.25 tsp | 1 | 0g | 0g | 0g | |||
| milk | 2 cups | 49 | 3g | 4g | 3g | |||
| butter | 4 tbsp | 68 | 0g | 0g | 8g | |||
| flour | 0.5 cups | 38 | 1g | 8g | 0g | |||
| parmesan cheese | 1 cup | 65 | 6g | 1g | 4g | |||
| salt | to taste | 0 | 0g | 0g | 0g | |||
| black pepper | to taste | 0 | 0g | 0g | 0g | |||
| olive oil | 2 tbsp | 41 | 0g | 0g | 5g |
Step 1
Slice the eggplants and sprinkle with salt; let sit for 30 minutes to remove bitterness.
Step 2
In a skillet, heat olive oil and sauté chopped onion and garlic until fragrant.
Step 3
Add ground beef and cook until browned; drain excess fat.
Step 4
Stir in tomato sauce, cinnamon, salt, and pepper; simmer for 15 minutes.
Step 5
Make the béchamel: melt butter, whisk in flour, then gradually add milk and cook until thickened.
Step 6
Layer eggplants, meat sauce, and béchamel in a baking dish; top with parmesan.
Step 7
Bake at 350°F (175°C) for 45 minutes; let it rest before serving.
Try a remix