Ingredients
Scale
- 4 tablespoons olive oil
- 100 grams (1 small) onion (minced)
- 500 grams (1.1 pounds) ground beef
- ½ teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 small stick of cinnamon
- 3 loaded teaspoons tomato paste
- 200 grams (7 ounces) ripe tomato diced (or use canned instead)
- 250 grams (1 cup) tomato sauce (cut in half if using canned diced tomatoes)
- 1 bay leaf
- 1½ tablespoons ground breadcrumbs
- 900 grams (2 pounds) potatoes
- 700 grams (1.5 pounds) eggplants
- 450 grams (1 pound) zucchini
- Vegetable oil for frying (sunflower, canola, etc.)
- 100 grams (3.5 ounce) butter
- 80 grams (8 tablespoons) all-purpose flour
- 1 litre milk (heated until warm)
- ¼ teaspoon ground nutmeg
- 70 grams (⅔ cup) grated Kasseri cheese, Provolone, or Gruyere
- 3 tablespoons grated Greek kefalotyri cheese, Parmesan, or Pecorino cheese (+ a little bit extra to sprinkle on top)
- 3 medium-sized eggs (at room temperature)
- Salt and pepper
Instructions
- Prepare the vegetables by peeling the potatoes and slicing them into thin rounds. Slice the eggplants and zucchini as well.
- In a large skillet over medium heat, heat vegetable oil. Fry potato slices until golden brown; remove from skillet. Repeat with eggplant slices until they are soft; set aside on paper towels to drain excess oil.
- In the same skillet, add olive oil and minced onions; sauté until onions are translucent. Stir in ground beef; cook until browned. Add cloves, allspice, cinnamon stick, tomato paste, diced tomatoes, tomato sauce, bay leaf, salt, and pepper. Simmer for about 30 minutes until thickened.
- In a saucepan, melt butter over medium heat. Whisk in flour until golden brown. Gradually add warmed milk while whisking continuously until smooth. Stir in nutmeg, cheeses, salt, pepper, and beaten eggs until fully combined.
- In a baking dish, layer half of the fried potatoes at the bottom. Add half of the meat sauce over potatoes followed by half of the zucchini and eggplant slices. Repeat layers once more ending with remaining vegetables on top.
- Pour béchamel sauce over the final layer ensuring it's evenly spread out.
- Preheat your oven to 180°C (350°F). Bake for about 40 minutes or until bubbly and golden brown.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Main
- Method: Baking/Frying
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 120mg