Ingredients
Scale
- 4 tablespoons olive oil
- 100 grams onion (minced)
- 500 grams ground beef
- ½ teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 small stick of cinnamon
- 3 loaded teaspoons tomato paste
- 200 grams ripe tomato diced
- 250 grams tomato sauce
- 1 bay leaf
- 900 grams potatoes
- 700 grams eggplants
- 450 grams zucchini
- Vegetable oil for frying
- 100 grams butter
- 80 grams all-purpose flour
- 1 litre milk (heated until warm)
- ¼ teaspoon ground nutmeg
- 70 grams grated Kasseri cheese
- 3 tablespoons grated Greek kefalotyri cheese
- 3 medium-sized eggs
- Salt and pepper
Instructions
- Slice the potatoes, eggplants, and zucchini into thin rounds.
- Heat vegetable oil in a skillet and fry the potatoes until golden; set aside. Repeat with eggplants.
- In another skillet, heat olive oil and sauté minced onion until golden. Add ground beef and cook until browned.
- Stir in seasonings, tomato paste, diced tomatoes, tomato sauce, and bay leaf; simmer for 20 minutes.
- For the béchamel sauce: melt butter in a saucepan, whisk in flour to form a roux, then gradually add warm milk until smooth; mix in nutmeg and cheese before incorporating eggs.
- Assemble by layering fried potatoes, half of the meat mixture, half of the zucchini slices, repeat layers, then top with béchamel sauce.
- Bake at 180°C (350°F) for about 60 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/8 of the casserole (approx. 250g)
- Calories: 450
- Sugar: 6g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 90mg