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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 45 minutes

• Source

  All Recipes

| 1. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain. | 2. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg. | 3. To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper. | 4. Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese. | 5. Bake for 1 hour at 350 degrees F (175 degrees C). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	3		peeled cut	-	-	-	-
salt				-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
beef	1	pound	ground lean	530.4012	0.0	104.5842	12.1947
salt	to taste			-	-	-	-
black pepper	to taste		ground	0.0	0.0	0.0	0.0
onion	2		chopped	128.0	29.888	3.52	0.32
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
cinnamon	1/4	teaspoon	ground	-	-	-	-
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
fine herb	1/2	teaspoon		-	-	-	-
parsley	2	tablespoons		2.736	0.4811	0.2257	0.06
tomato sauce	1	can		-	-	-	-
red wine	1/2	cup		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
milk	4	cups		595.36	46.6528	30.744	31.9152
butter	1/2	cup		85.5	3.9285	2.6715	7.2
purpose flour	6	tablespoons		-	-	-	-
salt	to taste			-	-	-	-
white pepper			ground	-	-	-	-
parmesan cheese	1 1/2	cups	grated	444.0	48.0	48.0	6.0
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997

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