Ingredients

The following ingredients have 9 Servings
  • 2 eggplants (peeled and cut into 1/4 inch thick slices)
  • 1 tablespoon olive oil
  • 1 large onion (chopped)
  • 1 clove garlic clove (minced)
  • 1 pound lean ground beef
  • Salt and pepper
  • 1 teaspoon All Spice
  • 15 ounce canned diced tomatoes
  • 1/2 cup vegetable broth
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/4 cups milk (heated)
  • ¼ cup freshly grated parmesan cheese
  • Dash ground nutmeg

Instruction

  • Preheat the oven to 375°F.
  • Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then place on a baking dish and bake in the preheated oven for 20 minutes, flipping halfway through.
  • In a large skillet, heat olive over medium high heat. Add onions, garlic and ground beef. Season with salt and pepper and All Spice seasoning. Cook, stirring with a wooden spoon until beef is browned, about 6-8 minutes. Drain the excess liquid from the beef. Add the diced tomatoes and vegetable broth and reduce heat to low. Simmer for 20 minutes uncovered, or until the mixture thickens.
  • To make the bechamel sauce, melt the butter in a saucepan over medium heat. Whisk in flour until it bubbles. Lower heat; gradually pour in the warm milk, whisking constantly until it thickens. Add the parmesan cheese and stir to combine.
  • Arrange 1/3 of the eggplant in a greased 9x9 inch baking dish. Cover eggplant with half of the meat mixture. Add another layer of 1/3 of the eggplant, followed by the remaining meat mixture. Cover with remaining eggplant. Pour the bechamel sauce over the top, and sprinkle with shredded cheese and the nutmeg.
  • Bake in the preheated oven for 20-25 minutes or until the topping is golden and bubbly. Allow to cool for half hour before slicing and serving.