Ingredients
Eggplant Prep
- 3 eggplants, 1/2-inch thick slices (lengthwise)
- kosher salt
- 2 tablespoons extra virgin olive oil
Meat Mixture
- 1 tablespoon butter
- 1 pound ground beef or lamb
- 1 onion, diced small
- 4 cloves garlic, minced
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 8-oz. can no-salt-added tomato sauce
- 1/2 cup red wine
- 1/4 cup fresh parsley, minced
- 1 egg
Bechamel Sauce
- 1/2 cup butter
- 6 tablespoons all-purpose flour
- 4 cups milk
- 1/4 teaspoon nutmeg
- 1/2 teaspoon kosher salt
For Assembly
- 2 cups Parmesan cheese
Nutrition Information
Serving size: 1 square piece
Calories: 500
Carbohydrate: 23g (8%)
Protein: 22g (44%)
Total Fat: 36g (55%)
Saturated Fat: 18g (90%)
Trans Fat: 0.5g
Cholesterol: 115mg (38%)
Sodium: 680mg (28%)
Dietary Fiber: 6g (24%)
Calcium: 35%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Preheat oven to 350 degrees. Sprinkle kosher salt all over sliced eggplants. Let drain over paper towels for at least 30 minutes. At the end of 30 minutes, wipe off excess salt and moisture and set aside.
Eggplant slices may either be pan-fried in 2 tablespoons of olive oil OR tossed with 2 tablespoons olive oil and grilled until tender. Once eggplant has been cooked, set aside and begin the meat filling.
Add 1 tablespoon of butter to a pan and add ground meat, cook until browned (8-10 minutes) then add in the onion and garlic. Cook until onion and garlic have softened (about 3-4 minutes). Add cinnamon, nutmeg, salt, pepper, tomato sauce, and wine. Simmer mixture for 20 minutes, taste and adjust seasoning as needed. Remove the mix from the stove and set aside. Once cooled to room temp, add in egg and parsley, stir until well combined.
Next, melt butter in a saucepan and slowly whisk in all-purpose flour. Once combined, slowly whisk in milk and simmer until thickened.
In a 9x13 pan, place down a single layer of eggplant, then all of the meat mixture, top with ½ cup parmesan cheese. Top with another layer of eggplant and ½ cup parmesan cheese. Then pour bechamel sauce over top and top with remaining 1 cup of parmesan.
Bake at 350 degrees for one hour or until the top is browned and bubbling. Let cool for 10 minutes before slicing.
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