Description
A rich and comforting Mediterranean layered casserole featuring ground beef, savory vegetables, and a luscious béchamel sauce.
Ingredients
Scale
- 1 pound ground beef
- 2 eggplants, sliced
- 2 zucchinis, sliced
- 2 cups béchamel sauce
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Olive oil for frying
- 1 cup grated cheese (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, sauté until translucent.
- Add the ground beef, cinnamon, salt, and pepper. Cook until the beef is browned.
- In another pan, fry the sliced eggplant and zucchini until golden brown.
- In a baking dish, layer half of the fried eggplant, followed by the beef mixture. Then add the remaining eggplant and zucchini.
- Pour the béchamel sauce on top and sprinkle with grated cheese, if desired.
- Bake for 30-40 minutes or until the top is golden brown.
- Let it cool slightly before serving.
Notes
Salt the eggplant slices before frying to remove bitterness. Consider adding a pinch of nutmeg to the béchamel for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg