This is similar to Lasagne except we use Eggplant instead of pasta .

This is a traditional recipe from the Greek Islands .



Ingredients

EGGPLANT​

• 1 kg eggplant (aubergines) , 1 cm thick slices
• 1 tsp salt
• 2 - 3 tbsp olive oil

FILLING​

• 1 tbsp olive oil
• 1 onion , diced (brown, white, yellow)
• 3 garlic cloves , minced or 2 tablespoons jar garlic
• 700 g ground beef or lamb (mince) traditionally the Greeks use lamb mince
• 400g crushed tomatoes
• 3 tbsp tomato paste
• 1 cup beef broth/stock
• 2 bay leaves
• 1.5 tsp sugar
• 2 tsp dried oregano
• 3/4 tsp salt

BECHAMEL SAUCE​

• 4 tbsp (60g) butter
• 5 tbsp plain flour
• 2 1/2 cups milk
• 1/4 tsp nutmeg
• 1/2 cup parmesan cheese
• 1/4 tsp pepper and salt

Extra salt to salt the eggplant

Method:

EGGPLANT​

• Place eggplant slightly overlaping on a large tray. Sprinkle with some salt. Repeat with remaining eggplant.
• Leave to sweat for 30 minutes. Meanwhile, make Meat Sauce and Béchamel Sauce.
• Preheat oven to 200C
• Pat eggplant dry with paper towel- make sure to do this well, otherwise it's too salty. Lay on parchment paper lined trays (you might need 3 trays, work in batches), brush with oil.
• Bake 15 - 20 minutes or until lightly browned and softened . Remove and set aside to cool slightly.

MEAT SAUCE​

• Heat olive oil in a large pot over high heat, then cook the garlic and onion for 2 minutes.
• Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go.
• Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until reduced to a thick sauce.

BECHAMEL SAUCE​

• Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly.
• Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens
• Remove from the stove and whisk in cheese, nutmeg, salt and pepper.

ASSEMBLE​

• Lower oven to 180C/350F (all oven types).
• Place half the eggplant in the bottom of a baking dish I use a 26cm, then top with all the Meat Filling.
• Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with a little parmesan
• Bake for 30 - 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.

Serve with tossed salad and fresh bread .

Great the next day

 

[Jarred Santos]

This is similar to Lasagne except we use Eggplant instead of pasta .

This is a traditional recipe from the Greek Islands .

View attachment 17561

Ingredients

EGGPLANT​

• 1 kg eggplant (aubergines) , 1 cm thick slices
• 1 tsp salt
• 2 - 3 tbsp olive oil

FILLING​

• 1 tbsp olive oil
• 1 onion , diced (brown, white, yellow)
• 3 garlic cloves , minced or 2 tablespoons jar garlic
• 700 g ground beef or lamb (mince) traditionally the Greeks use lamb mince
• 400g crushed tomatoes
• 3 tbsp tomato paste
• 1 cup beef broth/stock
• 2 bay leaves
• 1.5 tsp sugar
• 2 tsp dried oregano
• 3/4 tsp salt

BECHAMEL SAUCE​

• 4 tbsp (60g) butter
• 5 tbsp plain flour
• 2 1/2 cups milk (any fat %)
• 1/4 tsp nutmeg
• 1/2 cup parmesan cheese
• 1/4 tsp pepper and salt

Extra salt to salt the eggplant

Method:

EGGPLANT​

• Place eggplant slightly overlaping on a large tray. Sprinkle with some salt. Repeat with remaining eggplant.
• Leave to sweat for 30 minutes. Meanwhile, make Meat Sauce and Béchamel Sauce.
• Preheat oven to 240C/450F.
• Pat eggplant dry with paper towel- make sure to do this well, otherwise it's too salty. Lay on parchment paper lined trays (you might need 3 trays, work in batches), brush with oil.
• Bake 15 - 20 minutes or until lightly browned and softened . Remove and set aside to cool slightly.

MEAT SAUCE​

• Heat olive oil in a large pot over high heat, then cook the garlic and onion for 2 minutes.
• Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go.
• Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until reduced to a thick sauce.

BECHAMEL SAUCE​

• Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly.
• Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens
• Remove from the stove and whisk in cheese, nutmeg, salt and pepper.

ASSEMBLE​

• Lower oven to 180C/350F (all oven types).
• Place half the eggplant in the bottom of a baking dish I use a 26cm, then top with all the Meat Filling.
• Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with a little parmesan
• Bake for 30 - 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.

Serve with tossed salad and fresh bread .

Great the next day

Bad idea reading this at noon --- I am salivating! Thank you for this amazing recipe

 

[hdhensel]

This is similar to Lasagne except we use Eggplant instead of pasta .

This is a traditional recipe from the Greek Islands .

View attachment 17561

Ingredients

EGGPLANT​

• 1 kg eggplant (aubergines) , 1 cm thick slices
• 1 tsp salt
• 2 - 3 tbsp olive oil

FILLING​

• 1 tbsp olive oil
• 1 onion , diced (brown, white, yellow)
• 3 garlic cloves , minced or 2 tablespoons jar garlic
• 700 g ground beef or lamb (mince) traditionally the Greeks use lamb mince
• 400g crushed tomatoes
• 3 tbsp tomato paste
• 1 cup beef broth/stock
• 2 bay leaves
• 1.5 tsp sugar
• 2 tsp dried oregano
• 3/4 tsp salt

BECHAMEL SAUCE​

• 4 tbsp (60g) butter
• 5 tbsp plain flour
• 2 1/2 cups milk (any fat %)
• 1/4 tsp nutmeg
• 1/2 cup parmesan cheese
• 1/4 tsp pepper and salt

Extra salt to salt the eggplant

Method:

EGGPLANT​

• Place eggplant slightly overlaping on a large tray. Sprinkle with some salt. Repeat with remaining eggplant.
• Leave to sweat for 30 minutes. Meanwhile, make Meat Sauce and Béchamel Sauce.
• Preheat oven to 240C/450F.
• Pat eggplant dry with paper towel- make sure to do this well, otherwise it's too salty. Lay on parchment paper lined trays (you might need 3 trays, work in batches), brush with oil.
• Bake 15 - 20 minutes or until lightly browned and softened . Remove and set aside to cool slightly.

MEAT SAUCE​

• Heat olive oil in a large pot over high heat, then cook the garlic and onion for 2 minutes.
• Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go.
• Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until reduced to a thick sauce.

BECHAMEL SAUCE​

• Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly.
• Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens
• Remove from the stove and whisk in cheese, nutmeg, salt and pepper.

ASSEMBLE​

• Lower oven to 180C/350F (all oven types).
• Place half the eggplant in the bottom of a baking dish I use a 26cm, then top with all the Meat Filling.
• Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with a little parmesan
• Bake for 30 - 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.

Serve with tossed salad and fresh bread .

Great the next day

A nice dish - full of flavour. But after making it about 4 times in 3 months I was moussaka'd out. My plants kept producing lovely eggplants and I HAD to do something with them. Hard to get lamb mince though. Beef or pork also works and is not as strong as lamb. Come 2023 and I have the same problem. Some of my plants have produced for the third year

 

[Milica]

Bad idea reading this at noon --- I am salivating! Thank you for this amazing recipe

And me - it looks so delicious - love eggplant made like this:_)

 

[Milica]

A nice dish - full of flavour. But after making it about 4 times in 3 months I was moussaka'd out. My plants kept producing lovely eggplants and I HAD to do something with them. Hard to get lamb mince though. Beef or pork also works and is not as strong as lamb. Come 2023 and I have the same problem. Some of my plants have produced for the third year

Can you sell them to a local restaurant! or a vegetarian shop:_)

 

[hdhensel]

A vegetarian shop ???? - with all that meat !!

 

[Rosemary13]

This is similar to Lasagne except we use Eggplant instead of pasta .

This is a traditional recipe from the Greek Islands .

View attachment 17561

Ingredients

EGGPLANT​

• 1 kg eggplant (aubergines) , 1 cm thick slices
• 1 tsp salt
• 2 - 3 tbsp olive oil

FILLING​

• 1 tbsp olive oil
• 1 onion , diced (brown, white, yellow)
• 3 garlic cloves , minced or 2 tablespoons jar garlic
• 700 g ground beef or lamb (mince) traditionally the Greeks use lamb mince
• 400g crushed tomatoes
• 3 tbsp tomato paste
• 1 cup beef broth/stock
• 2 bay leaves
• 1.5 tsp sugar
• 2 tsp dried oregano
• 3/4 tsp salt

BECHAMEL SAUCE​

• 4 tbsp (60g) butter
• 5 tbsp plain flour
• 2 1/2 cups milk (any fat %)
• 1/4 tsp nutmeg
• 1/2 cup parmesan cheese
• 1/4 tsp pepper and salt

Extra salt to salt the eggplant

Method:

EGGPLANT​

• Place eggplant slightly overlaping on a large tray. Sprinkle with some salt. Repeat with remaining eggplant.
• Leave to sweat for 30 minutes. Meanwhile, make Meat Sauce and Béchamel Sauce.
• Preheat oven to 240C/450F.
• Pat eggplant dry with paper towel- make sure to do this well, otherwise it's too salty. Lay on parchment paper lined trays (you might need 3 trays, work in batches), brush with oil.
• Bake 15 - 20 minutes or until lightly browned and softened . Remove and set aside to cool slightly.

MEAT SAUCE​

• Heat olive oil in a large pot over high heat, then cook the garlic and onion for 2 minutes.
• Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go.
• Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until reduced to a thick sauce.

BECHAMEL SAUCE​

• Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly.
• Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens
• Remove from the stove and whisk in cheese, nutmeg, salt and pepper.

ASSEMBLE​

• Lower oven to 180C/350F (all oven types).
• Place half the eggplant in the bottom of a baking dish I use a 26cm, then top with all the Meat Filling.
• Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with a little parmesan
• Bake for 30 - 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.

Serve with tossed salad and fresh bread .

Great the next day

I will definitely be trying this recipe thank you.

 

[Milica]

A vegetarian shop ???? - with all that meat !!

Not the meat! the abundance of eggplants that you say the plant is producing!!- _ -!!

 

[Suzanne rose]

Bumping this one up. This dish is perfect for those cold winter days