Greek Eggplant Dish (Print Version)

# Ingredients:

→ Eggplant Prep

01 - Quarter-inch thick slices from 3 big eggplants (about 1.5kg)
02 - A couple tablespoons of olive oil
03 - 1 tablespoon sea salt
04 - A few twists of black pepper

→ Meat Filling

05 - 450g ground lamb or beef
06 - 1 onion, chopped finely
07 - 3 garlic cloves, crushed
08 - One 400g can of diced tomatoes
09 - 2 teaspoons of oregano (dried)
10 - 1 teaspoon of cinnamon powder
11 - Pepper and salt, to your liking

→ Creamy Topping

12 - 60g of butter
13 - 30g plain flour
14 - 600ml warmed milk
15 - 2 eggs, large
16 - 1/4 teaspoon nutmeg powder
17 - 1/2 teaspoon salt

# Instructions:

01 - Sprinkle salt on eggplant slices and leave to sit for 30 minutes, letting them release water. Dry off with paper towels. Spread olive oil over the slices and lay them on baking trays. Roast at 200°C for about 20 minutes, until they’re soft and a little golden.
02 - Break the meat into small pieces and cook in a skillet on medium heat. Once browned, toss in the garlic and onion, letting them soften. Mix in the chopped tomatoes, cinnamon, oregano, salt, and pepper. Let it cook for 20 minutes, stirring occasionally, until it thickens and most moisture is gone.
03 - Slowly melt butter in a pot over medium heat. Stir in the flour till bubbly but don’t let it brown. Slowly pour in the warm milk, mixing all the while to keep it smooth. Keep stirring as it thickens (around 5-7 minutes). Take off the heat and whisk a little of the warm sauce into the eggs. Then pour the eggs back into the sauce, and season with nutmeg and salt.
04 - Lay half the roasted eggplants at the bottom of a big baking pan. Spread all of the meat mixture on top. Add the rest of the eggplants as the next layer. Finally, pour the creamy sauce over everything, spreading it out. Bake at 180°C for roughly 45 minutes, till it bubbles and turns golden on top.

# Notes:

01 - Your meat layer needs to be thick, not runny, for neat layering.
02 - Smooth layers will give it a more polished look and even texture.