Description
A traditional Greek layered casserole featuring roasted eggplant and potatoes, a rich spiced meat sauce, and a creamy béchamel topping.
Ingredients
Scale
- 2 large eggplants, sliced 1/2 inch
- 3 medium potatoes, sliced 1/4 inch
- 1.5 lbs ground lamb
- 1 onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (14oz) crushed tomatoes
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 4 tbsp butter
- 1/4 cup flour
- 3 cups whole milk
- 1/2 tsp nutmeg
- Salt and pepper to taste
Instructions
- Salt eggplants, let sit 30 mins, pat dry, and roast with olive oil at 400F until tender.
- Roast potato slices at 400F until slightly golden.
- Brown ground lamb with onion and garlic; drain excess fat.
- Add tomato paste, crushed tomatoes, cinnamon, and oregano; simmer until thick.
- Make béchamel by melting butter, whisking in flour, then gradually adding milk and nutmeg.
- Layer potatoes, eggplant, and meat sauce in a baking dish.
- Spread béchamel over the top and bake at 350F for 45-60 minutes.
- Rest for 30 minutes before slicing.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek