|Nutritional Guidelines (per serving)|
This is a delicious Greek dish for eggplant lovers—you can substitute lamb or a mixture of pork and beef.
- 2 medium eggplants
- 2 teaspoons salt
- 1 pound lean ground beef
- 1 can (14.5 ounces) tomatoes, drained
- 1 can (8 ounces) tomato sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon oregano
- Dash cinnamon
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 1/2 cups shredded cheddar cheese
- 2 eggs, slightly beaten
Slice eggplants in 1/2-inch slices.
In a large kettle, boil eggplant slices 5 to 10 minutes, until tender. Drain in a colander or on paper towels. Sprinkle eggplant with 2 teaspoons of salt and place a layer of paper towels on top of the salted slices. Place a heavy casserole or bowl on top of the eggplant, pressing down to squeeze out excess water.
Arrange half of the drained eggplant slices in a 13x9x2-inch baking dish.
In a large skillet, brown ground beef; drain off excess fat. Add drained tomatoes, breaking up with a spoon. Add tomato sauce, garlic powder, 1/2 teaspoon salt, pepper, oregano, and cinnamon. Simmer for 5 minutes, stirring occasionally.
Spread the meat sauce mixture over the eggplant. Top meat mixture with remaining eggplant slices.
In a medium saucepan, melt butter. Stir in flour; cook, stirring, for about 1 minute. Remove from heat. Gradually stir in milk; return to heat and cook until thickened, stirring constantly. Add shredded cheese and continue stirring until cheese is melted and sauce is smooth. Add a small portion of the mixture to the slightly beaten eggs, beating quickly, then return egg mixture to sauce in the saucepan, whisking as you pour.
Spoon the cheese sauce over the eggplant casserole.
Bake at 400 F for 30 minutes, or until topping is set.
Let stand 5 minutes before serving.