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4 people
  • 1 large eggplant peeled and cut into chunks
  • 7 tbsp olive oil
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 1 pound ground beef or lamb
  • 1 cup crushed tomatoes
  • 1/3 cup fresh parsley chopped
  • 2 tsp dried oregano
  • 1 tsp ground cinnamon
  • 1/3 cup feta cheese
  • 1/3 cup parmesan cheese
  • 1/2 cup flour
  • 1/3 cup butter
  • 2 eggs
  • 1 cup whole milk
  • salt and pepper

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1. Preheat the oven to 450F. Butter a big ovenproof dish. Toss eggplants with 6 tablespoons of oil and salt and pepper. Spread out on a baking sheet and roast in the oven for 25 minutes. Transfer to the buttered ovenproof dish and spread out in an even layer.

2. In a large saucepan over medium heat, add one tablespoon oil, onions, garlic, and ground meat. Cook until meat is browned, stirring continuously to avoid sticking. Add crushed tomatoes, parsley, oregano, cinnamon, and salt and pepper to taste. Allow simmering for 15 minutes before transferring over to the prepared dish, layering over the eggplants.

3. In a saucepan, heat up the milk until once then set aside in a bowl. In the same saucepan, add butter to melt, stir in flour, then add the hot milk, stirring continuously. Once smooth, add in a third of the feta and a third of the parmesan. Simmer on low for 5 minutes until thick and smooth.

4. PTake the mixture and spread it evenly over the eggplant and meat, covering all edges. Sprinkle on with remaining cheese. Preheat the oven 350F and bake for 40 minutes or until the top is golden.

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