Ingredients

• Eggplants, sliced 700 g
• Ground lamb or beef 500 g
• Onion, chopped 1
• Garlic, minced 3 cloves
• Crushed tomatoes 400 g
• Ground cinnamon 1/2 tsp
• Butter 60 g
• Plain flour 60 g
• Milk 600 ml
• Egg yolks 2
• Parmesan or kefalotyri, grated 60 g
• Olive oil 4 tbsp
• Salt and pepper to taste

Instructions

1. 1

   Salt the eggplant slices, rest 20 minutes, pat dry, brush with olive oil and roast at 200 C until soft and golden.

2. 2

   Soften onion and garlic in oil, brown the meat, then add tomatoes, cinnamon, salt and pepper and simmer 20 minutes until thick.

3. 3

   For the bechamel, melt butter, whisk in flour, gradually add milk and cook until thick, then off heat beat in the egg yolks and half the cheese.

4. 4

   Layer half the eggplant in a baking dish, spread the meat sauce over, then top with the remaining eggplant.

5. 5

   Pour the bechamel evenly over the top and sprinkle with the rest of the cheese.

6. 6

   Bake at 180 C for 40 to 45 minutes until the top is set and deeply golden.

7. 7

   Rest at least 20 minutes so it holds its shape, then cut into squares and serve.