Layered eggplant casserole with ground meat and creamy béchamel sauce.
⏱️ Prep Time
40 min
🔥 Cook Time
60 min
⏰ Total Time
100 min
🍽️ Serves
8
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Slice eggplants, salt them, and let sit for 30 minutes. Rinse and pat dry.
⏱️ 35 minutes
Brush eggplant slices with oil and bake at 400°F until tender.
⏱️ 20 minutes
Cook ground meat with onions, garlic, tomatoes, and cinnamon.
⏱️ 20 minutes
Make béchamel: melt butter, whisk in flour, gradually add milk until thick.
⏱️ 10 minutes
Remove from heat and stir in egg yolks and Parmesan.
⏱️ 2 minutes
Layer eggplant, meat sauce, more eggplant in a baking dish.
⏱️ 5 minutes
Pour béchamel over the top and bake at 350°F for 45 minutes.
⏱️ 45 minutes
Let rest for 15 minutes before serving.
⏱️ 15 minutes
Note 1
Can be assembled a day ahead and baked before serving