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.
|Nutritional Guidelines (per serving)|
|Total Fat||54 g|
|Saturated Fat||28 g|
|Unsaturated Fat||17 g|
|Dietary Fiber||5 g|