Greek Eggplant Potato Beef (Print Version)
# Ingredients:
→ Base
01 -
2 lbs eggplants, cut into 3/8" thick slices
02 -
4 yellow potatoes, cut into 3/8" thick slices
03 -
Enough vegetable oil for frying
→ Meat Filling
04 -
2 tbsp olive oil
05 -
2 red onions, finely diced
06 -
2 cloves garlic, crushed
07 -
2 lbs ground beef
08 -
1 tsp sugar
09 -
1 tsp kosher salt
10 -
1/2 tsp ground cinnamon
11 -
3 tbsp tomato paste
12 -
400g (14 oz) diced tomatoes
13 -
240ml (1 cup) dry red wine
14 -
1 bay leaf
→ Béchamel Sauce
15 -
60g (1/4 cup) butter
16 -
80g (1/3 cup) all-purpose flour
17 -
600ml (2 1/2 cups) whole milk at room temp
18 -
1/4 tsp kosher salt
19 -
1/4 tsp ground black pepper
20 -
1/8 tsp ground nutmeg
21 -
75g (3/4 cup) freshly grated Parmesan
22 -
2 egg yolks
# Instructions:
01 -
Slice the eggplant into 3/8-inch (1cm) rounds. Sprinkle salt on both sides and let them sit in a colander for about 30 minutes to pull out extra water.
02 -
Warm olive oil in a deep pan over medium-high heat. Cook the onion until see-through, then throw in the garlic and stir for 2 more minutes. Mix in the ground beef, sugar, salt, and cinnamon. Cook the meat thoroughly, breaking it up finely with a wooden spoon.
03 -
Stir in tomato paste and cook for a minute, mixing well. Pour in the diced tomatoes and wine, scraping the pan bottom to get all the tasty bits. Add the bay leaf, lower the heat, and let it bubble gently uncovered for 30 minutes until most liquid is gone. Take out the bay leaf when done.
04 -
Melt the butter in a big pot over medium heat. Add flour and stir this mix for 2 minutes on low. Slowly pour in milk while stirring, then add salt, pepper, and nutmeg. Let it gently bubble, stirring often until thick. Take off heat and mix in 50g (1/2 cup) Parmesan. Let cool 5 minutes before adding egg yolks.
05 -
Dry the eggplant with paper towels. You can fry them in olive oil until golden on both sides, or bake at 220°C (425°F) for 15 minutes, flipping halfway. Put them on paper towels to soak up extra oil.
06 -
Cook potato slices just like the eggplant until they're golden on both sides. Add a bit of salt and place on paper towels.
07 -
Turn on oven to 180°C (350°F). Coat the bottom and sides of a 23x33cm (9x13 inch) baking dish with butter or olive oil.
08 -
Cover dish bottom with overlapping potato slices. Add half the eggplant in one layer. Spread meat mix evenly on top. Layer remaining eggplant slices to fully cover the meat. Pour béchamel over everything and sprinkle with leftover 25g (1/4 cup) Parmesan.
09 -
Bake without covering for 60 minutes until the top turns golden and bubbles. Let it sit for at least 15 minutes before cutting so it can set properly.
# Notes:
01 -
Cut your eggplant and potatoes about 1cm (3/8") thick so they'll cook at the same rate.
02 -
Adding salt to eggplant helps get rid of any bitter taste and extra moisture, making them taste better when cooked.
03 -
You can make this dish a day early and keep it in the fridge before baking.