You can't have this traditional Greek casserole dish without potatoes! It's one of the many layers, along with eggplant, beef, and a thick bechamel topping.
Ingreadient
- 2 large eggplant (about 2 1/2 pounds total), sliced 1/2-inch thick
- 1 Tbsp. kosher salt, divided
- 1/4 c. olive oil, divided
- 1 tsp. ground black pepper, divided
- 4 medium yukon gold potatoes, peeled and sliced 1/4-inch thick
- 1/2 c. unsalted butter
- 2 cloves garlic, grated
- 2/3 c. all-purpose flour
- 2 tsp. kosher salt
- 1/4 tsp. ground nutmeg
- 5 c. warm whole milk
- 1 1/2 c. grated pecorino romano cheese, divided
- 2 large egg yolks, room temperature
- 2 Tbsp. olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, finely chopped
- 1 Tbsp. tomato paste
- 2 lb. lean ground beef (90/10)
- 1/2 c. red wine
- 1 28-ounce can crushed tomatoes
- 1 1/2 tsp. kosher salt
- 2 tsp. chopped fresh oregano, plus more to serve
- 1 bay leaf
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cinnamon
- 1/4 tsp. crushed red pepper flakes
- 1/4 tsp. ground black pepper
- Cooking Spray
Direction
- For the eggplant and potato layers: Heat the oven to 425ºF. Place one rack in the upper third of the oven and a second rack in the lower third of the oven.
- Place the eggplant slices on two baking sheets and sprinkle with 2 teaspoons of kosher salt. Allow to sit for 30 minutes.
- Pat the eggplant dry. Brush both sides with 3 tablespoons of olive oil and sprinkle with ½ teaspoon of pepper. On another baking sheet, arrange the potato slices. Brush both sides with the remaining 1 tablespoon of oil and sprinkle with the remaining 1 teaspoon salt and ½ teaspoon of pepper.
- Arrange the baking sheets of eggplant on the upper third of the oven and the baking sheet of potatoes on the lower third. Bake until the eggplant and potatoes are golden brown and soft, 20 to 22 minutes, turning the pans halfway through baking. Reduce the oven to 375°F.
- For the bechamel: In a medium saucepan, melt the butter over medium heat. Stir in the garlic and cook until fragrant, about 30 seconds. Whisk in the flour, salt, and nutmeg until smooth; cook, whisking frequently, for 3 to 4 minutes. Gradually whisk in the warm milk until smooth; bring to a boil, whisking frequently. Reduce the heat, and simmer, whisking frequently, until the sauce is the texture of a thin pudding, 15 to 20 minutes.
- Remove from the heat, and whisk in 1 cup of cheese until smooth. Let the sauce cool, whisking occasionally, for 10 minutes. Gradually whisk in the egg yolks until well combined. Cover until ready to use.
- For the meat sauce: In a large Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring frequently, until it is just soft, 3 to 5 minutes. Stir in the garlic and tomato paste; cook, stirring frequently, until the tomato paste is browned, 1 to 2 minutes. Add the beef and cook, stirring frequently to break up the beef until it is browned, about 5 minutes. Stir in the wine and cook until it is reduced by half, 3 to 4 minutes. Stir in the tomatoes, salt, oregano, bay leaf, nutmeg, cinnamon, red pepper flakes, and black pepper. Reduce the heat to medium; simmer, stirring occasionally, for 15 minutes. Remove from the heat.
- Spray a 13-by-9-inch baking pan with cooking spray. Place the pan on a foil-lined baking sheet. Spread ½ cup of the bechamel into the bottom of the prepared pan. Add the potatoes in a single layer, overlapping slightly as necessary to fill the space. Arrange half of the eggplant in a single layer on top of the potatoes, overlapping as necessary. Spread the meat sauce over the eggplant. Top with the remaining eggplant. Spread the bechamel onto the second layer of eggplant. Sprinkle the top with the remaining ½ cup of cheese.
- Bake until the top is lightly browned, 45 to 55 minutes. Let stand for 15 minutes before serving. Top with a sprinkle of oregano.
