- Serves: 4
- Ingredient Notes: Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 tablespoon olive oil, divided
- 1 1/4 pounds lean ground beef
- 1 small onion, diced
- 1 tablespoon minced garlic
- 3 teaspoons salt, divided
- 2 teaspoons black pepper
- 1 tablespoon dried oregano
- 1 teaspoon ground cinnamon
- 1 pound eggplant, sliced into 1/2-inch-thick rounds
- 4 tablespoons unsalted butter
- 1/4 cup unbleached wheat flour
- 2 cups whole milk
- 1 teaspoon nutmeg
- 1/2 teaspoon Worcestershire sauce
- 1/3 pound shredded Parmesan cheese
Directions
In a large saucepan, heat 2 teaspoons oil over medium heat. Add ground beef, onions, garlic, 1 teaspoon salt, pepper, oregano and cinnamon. Sauté until meat is lightly browned and cooked through, about 10 minutes. Set aside.
Brush eggplant with remaining oil and sprinkle with 1 teaspoon salt. Grill over a medium-high flame until blackened and soft, 4 to 5 minutes a side. Cool and set aside.
To make béchamel sauce, melt butter in a large skillet over medium heat. Whisk in flour until combined. Lower heat and slowly add milk, mixing constantly until roux thickens. Finish with remaining 1 teaspoon salt, pepper, nutmeg and Worcestershire.
Preheat oven to 350° F.
In a casserole pan, layer seasoned ground beef, then grilled eggplant, then béchamel sauce. Top with Parmesan cheese. Bake until the top is browned and the internal temperature is 165° F, 45 to 50 minutes.
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