Greek · Greece

Eggplant and Beef Layered Casserole with Béchamel

Name: Eggplant and Beef Layered Casserole with Béchamel
Total time: 60 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 large aubergine; 200g ground beef; 1 onion, chopped; 2 cloves garlic, minced; 1 cup tomato sauce; 1 cup béchamel sauce; 100g grated Kefalotyri cheese; Olive oil; Salt and pepper

A traditional Greek casserole made with layers of eggplant, ground meat, and a creamy béchamel sauce.

60 minutes4 servings

Method

Preheat oven to 180°C (350°F).
Slice the aubergine into 5mm thick rounds and fry in olive oil until golden. Set aside.
In a pan, cook the onion and garlic until softened. Add the ground beef and cook until browned.
Stir in tomato sauce and season with salt and pepper. Simmer for 10 minutes.
In a separate pot, prepare béchamel sauce by melting butter, adding flour, and gradually incorporating milk.
Layer the fried aubergine, meat mixture, and béchamel in a baking dish. Top with grated cheese.
Bake for 25-30 minutes until golden and bubbly.
Check that the ground meat reaches 71°C (160°F) throughout before serving.

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