Name: Eggplant, Meat, and Béchamel Baked Casserole with Slow-Roasted Eggplant
Total time: 105 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1 large eggplant; 2 tablespoons olive oil; 1 pound ground beef or lamb; 1 onion, chopped; 2 cloves garlic, minced; 1 teaspoon cinnamon; 1 teaspoon allspice; 1 can (28 oz) crushed tomatoes; 1 cup grated Parmesan cheese; 1 cup milk; 1/2 cup all-purpose flour; 1/2 cup unsalted butter; Salt and pepper to taste

A layered casserole with eggplant, spiced meat, and creamy béchamel sauce, featuring slow-roasted eggplant for enhanced flavor.

Method

Preheat oven to 375°F (190°C).
Slice eggplant into 1/4-inch rounds and toss with olive oil. Place on a baking sheet and roast for 40-45 minutes until tender and slightly caramelized.
In a skillet, cook ground meat with onion and garlic until browned. Add spices and tomatoes; simmer for 20 minutes.
In a saucepan, melt butter, whisk in flour, then gradually add milk. Cook until thickened. Stir in Parmesan.
Layer cooked eggplant, meat mixture, and béchamel sauce in a baking dish.
Bake for 25-30 minutes until golden and bubbly.
Check that the ground meat reaches 71°C (160°F) throughout before serving.