The iconic Greek casserole consisting of layered roasted eggplant, a rich spiced meat sauce, and a thick, golden béchamel topping.
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Salt the eggplant slices and let sit for 30 mins . Rinse, dry, and or pan- until golden.
Brown the meat with onions and garlic. Add tomatoes, cinnamon, salt, and pepper. for 30 minutes until thick.
Melt butter in a saucepan, whisk in flour for 1 minute . Gradually add milk, whisking until thickened into a béchamel. Off heat, temper in egg yolks and half the cheese.
Layer the bottom of a 9x13 dish with the eggplant slices.
Spread the meat sauce evenly over the eggplant. Top with the béchamel sauce.
Sprinkle with remaining cheese. at 375°F (190°C) for 45 minutes until golden brown.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
