Description
A beloved Mediterranean casserole that layers tender eggplant, savory ground beef, and a creamy béchamel sauce, making it a comforting and hearty dish.
Ingredients
Scale
- 1 lb ground beef
- 2 medium eggplants
- 2 zucchinis
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups béchamel sauce
- 1 cup grated cheese
- Olive oil
- Salt and pepper
- 1 tsp cinnamon
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Slice the eggplants and zucchinis. Sprinkle with salt and let sit for 30 minutes. Rinse and pat dry.
- In a skillet, heat olive oil. Sauté onions and garlic until fragrant. Add ground beef, season, and cook until browned.
- Fry the eggplant slices in the skillet until golden brown.
- In a baking dish, layer half of the fried eggplant, half of the zucchini, followed by the cooked beef. Add remaining eggplant and zucchini.
- Pour béchamel sauce over the layers and sprinkle with grated cheese.
- Bake for about 45 minutes until bubbly and golden.
- Cool slightly before serving and garnish with fresh parsley.
Notes
Salt the eggplant to improve texture and reduce bitterness. Use pre-made béchamel sauce for convenience.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg