Baked Eggplant Bechamel Casserole
Ingredients
- 5 medium eggplants
Meat mixture
- 2 tablespoons olive oil
- 1 large chopped onion
- 3 cloves minced garlic
- 250 grams ground meat
- 1 cup tomato juice
- 1 large chopped tomato
- 1 teaspoon cinnamon
- 1 teaspoon mixed spices
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup mozzarella cheese
- 3 tablespoons chopped parsley
Bechamel sauce
- 1/2 cup butter
- 1/2 cup flour
- 3 cups milk
- 2 egg yolks
- 1/2 teaspoon salt
- a pinch of nutmeg
Garnish
- Cheese
Preparation
Preheat oven to 200°C, cut the eggplant lengthwise into halves, sprinkle with salt and olive oil, place in a wide baking tray with cut side up, roast for 40 minutes until very soft.
For the meat: in a pot, put the oil, onion, and garlic, stir until wilted, add the meat, stir until dry, add the tomato juice, chopped tomato, cinnamon, mixed spices, oregano, salt, pepper, and cook on low heat until the meat is done and absorbs all liquids, then add cheese and parsley.
For the bechamel: melt butter in a pot, add flour and cook until golden, then add milk and stir continuously until thickened, remove from heat and immediately add egg yolks while stirring to incorporate, set aside.
Place the roasted eggplant in a baking dish and press with a fork to create a cavity on the surface.
Add the meat mixture, then the bechamel, and sprinkle with cheese.
Bake in the oven until golden.
