Greek Minced Meat Eggplant Casserole

Ingredients

• 1.2 kg eggplants
• 2 onions
• 2 Garlic cloves
• oil (for frying and for the dish)
• 500 g minced meat
• 125 ml dry white wine
• 2 tbsp Tomato paste
• Salt
• pepper (ground)
• cinnamon powder
• 200 g Feta Cheese
• 2 tbsp chopped parsley
• 2 egg whites
• 2 tbsp butter
• 2 tbsp flour
• 500 ml milk
• 2 egg yolks
• 60 g Kefalotyri or Pecorino, grated
• nutmeg

Instructions

1. 1.

   Peel and dice onions and garlic. Heat 1 tbsp oil and brown both with the minced meat, then deglaze with wine. Add tomato paste and season with salt, pepper, and cinnamon. Let the liquid reduce slightly, taste. Dice the sheep cheese and stir it into the mixture with parsley and egg whites.

2. 2.

   Wash eggplants and slice them about 1 cm thick. In a large pan heat oil and fry the slices in batches over medium heat. Drain on paper towels. Then layer the sliced eggplant on the bottom of a greased tall baking dish, alternating with layers of meat mixture.

3. 3.

   In a shallow pot, melt butter over medium heat, whisk in flour, cook briefly until pale, then gradually stir in milk while whisking and bring to a gentle boil. Simmer quietly for about 10 minutes. Remove from heat, let cool slightly, then fold in egg yolks and cheese. Season with salt, pepper, and nutmeg. Pour the cheese béchamel over the casserole.

4. 4.

   Bake in a preheated oven at 200°C (medium) for 35–40 minutes.