Description
A delicious layered eggplant and meat dish topped with béchamel sauce.
Ingredients
Scale
- 2 large eggplants, sliced
- to taste Salt
- Olive oil for frying
- 500g ground beef or lamb
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (400g) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon cinnamon
- to taste Pepper
- 2 cups béchamel sauce
- to taste Grated cheese for topping
Instructions
- Preheat the oven to 180°C (350°F).
- Sprinkle salt on the sliced eggplants and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- In a skillet, heat olive oil and sauté the onion and garlic until translucent. Add the ground meat and cook until browned. Stir in the diced tomatoes, tomato paste, cinnamon, salt, and pepper. Simmer for 15 minutes.
- Fry the eggplant slices in olive oil until golden brown.
- In a baking dish, layer half of the eggplants, followed by the meat sauce, then the rest of the eggplants. Top with béchamel sauce and sprinkle with cheese.
- Bake for 45 minutes until golden and bubbly. Let it cool for a few minutes before serving.
Notes
- Make sure to rinse and dry the eggplants to remove excess salt and moisture.
- This dish can be prepared ahead of time and reheated.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 50mg