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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pan, cook the meat over medium-high heat until brown, breaking it up with a potato masher as it cooks. If using ground sirloin you might need to add a touch of oil. | 2. Drain the meat if desired and return to pan. Add in the eggplant, potatoes, onion, garlic, oregano, cinnamon and basil. Simmer covered about 15 minutes. Remove lid, turn heat to medium-high and add in wine. Cook for 1 to 2 minutes or until it evaporates. Stir in tomatoes, olives and simmer to reduce juices, season with salt and pepper to taste. | 3. Preheat oven to 350 degrees. Spray a 2 quart casserole with nonstick cooking spray and set aside. | 4. For the Bechamel sauce, place the melted butter in a medium size saucepan. Whisk in flour and cook for a minute. Add milk, bring to a boil and continue to wisk until thickened. Remove from heat. | 5. Break eggs into a small dish, whisking until combined. Stir in a small amount of white sauce and whisk to combine. Whisk egg mixture into white sauce. Stir in Parmesan cheese and nutmeg. | 6. Pour the meat and vegetable mixture into prepared casserole and pour the sauce over all. Smooth evenly with a spatula, sprinkle with additional cheese. Place in oven and bake for 45 to 55 minutes. Remove from oven and allow to cool on a wire rack for 20 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	1 1/2		ground	1816.668	0.0	114.8515	146.8984
sirloin beef	1 1/2		ground	1366.8031	0.0	138.0403	86.4282
japanese eggplant	1 1/2		cubed	605.2014	0.0	134.6403	3.4
russet potato	1		peeled diced	-	-	-	-
onion	1		diced	60.0	14.01	1.65	0.15
garlic clove	3 -4		minced	0.0	0.0	0.0	0.0
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
cinnamon	1/2	teaspoon	ground	-	-	-	-
red wine	1/2	cup		-	-	-	-
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
kalamata olive	1/2	cup	chopped	605.2014	0.0	134.6403	3.4
salt				-	-	-	-
pepper				-	-	-	-
butter	1/2	cup	unsalted melted	684.0	31.428	21.372	57.6
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
milk	2	cups		297.68	23.3264	15.372	15.9576
parmesan cheese	1/2	cup	grated	37.0	4.0	4.0	0.5
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
egg	2			143.0	0.72	12.56	9.51
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
feta cheese	2	tablespoons	crumbled	49.5	0.7669	2.6644	3.99

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.