Layers of tender eggplant, spiced meat sauce, and creamy béchamel baked until beautifully golden. Rich, hearty, and deeply comforting, this iconic dish from Greece is a true classic, often served for family lunches and special gatherings.
📝 Ingredients
For the Eggplant Layer:
3 large eggplants, sliced into 1/2-inch rounds
Salt (for sweating the eggplant)
3–4 tablespoons olive oil
For the Meat Sauce:
1 lb (450 g) ground beef or lamb
1 small onion, finely chopped
3 cloves garlic, minced
1 can (14 oz / 400 g) crushed tomatoes
2 tablespoons tomato paste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon dried oregano
Salt and black pepper to taste
2 tablespoons olive oil
For the Béchamel Sauce:
4 tablespoons butter
4 tablespoons all-purpose flour
2 1/2 cups (600 ml) warm milk
1/4 teaspoon ground nutmeg
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
Salt and white pepper to taste
👩🍳 Instructions
1️⃣ Prepare the Eggplant
Lay eggplant slices on a tray and sprinkle with salt. Let sit for 30 minutes to remove bitterness.
Pat dry with paper towels.
Brush with olive oil and bake at 400°F (200°C) for 20–25 minutes until tender and lightly golden. Set aside.
2️⃣ Make the Meat Sauce
Heat olive oil in a large skillet over medium heat.
Sauté onion until soft, then add garlic and cook briefly.
Add ground meat and cook until browned.
Stir in crushed tomatoes, tomato paste, cinnamon, nutmeg, oregano, salt, and pepper.
Simmer for 15–20 minutes until thick and flavorful. Remove from heat.
3️⃣ Prepare the Béchamel
Melt butter in a saucepan over medium heat.
Whisk in flour and cook for 1–2 minutes.
Gradually add warm milk, whisking constantly until smooth and thickened.
Stir in nutmeg, salt, pepper, and Parmesan.
Remove from heat and whisk in the beaten egg quickly to avoid scrambling.
4️⃣ Assemble & Bake
Preheat oven to 375°F (190°C).
Layer half the eggplant in a greased baking dish.
Spread the meat sauce evenly on top.
Add remaining eggplant slices.
Pour béchamel over the top and smooth evenly.
Bake for 40–45 minutes until golden and bubbly.
Let rest for 15–20 minutes before slicing to allow the layers to set.
✨ Serving Tip
Serve warm with a simple Greek salad and crusty bread for a complete Mediterranean feast.
Enjoy this timeless comfort classic! 🍆🍖🧀
