A layered Greek casserole of roasted eggplant, spiced beef tomato filling, and creamy bechamel topping.
180 gGround Beef
1 cupMilk
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
25 gButter
25 gParmesan cheese
300 gEggplant
60 gOnion
8 gGarlic
20 gFlour
150 gTomato Sauce
2 gCinnamon
1.5 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Brush eggplant with cooking oil, season with salt and black pepper, and roast at 200°C / 400°F until browned.
Cook ground beef with onion and garlic until browned.
Add tomato sauce and cinnamon, then simmer the filling until thick.
Cook butter and flour together, whisk in milk, and simmer into a smooth bechamel.
Layer eggplant, beef filling, bechamel, and parmesan cheese, then bake at 190°C / 375°F until bubbling and browned.