Description
A classic Mediterranean dish made with layers of eggplant, seasoned meat, and béchamel sauce.
Ingredients
Scale
- 2 large eggplants, sliced
- Olive oil for frying
- Salt to taste
- 500g ground beef or lamb
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (400g) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 2 cups béchamel sauce
- 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
- For best results, use fresh ingredients.
- You can substitute ground beef with lamb for a richer flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg