This! Oh my God! Feeling nostalgic about our recent Grecian honeymoon, I decided to make this on a whim. My husband and I moaned after EVERY bite. And even though it's a very rich dish I went back for seconds (and he for thirds). I broiled the eggplant instead of fried it. Had to do it in batches, so that took some time. Two medium eggplants were plenty (sliced 1/4 inch thin on my mandolin). I cut the second and third layers of parmesan cheese to 1/4 cup each, and added a a few tablespoons to the bechamel, as well as 1/4 t nutmeg, still sprinkling some on top at the end.
The meat filling is so amazing on its own I plan to make it for stuffed peppers and zucchini and who knows what else when I don't have the time to put this full recipe together.
Also, because I knew it was time consuming I prepared this in stages; I made the meat mixture a day ahead, broiled the eggplant and combined the layers in the morning, and prepared the bechamel 1/2 hour before I was ready to pop it in the oven. Seemed a little less overwhelming and messy that way. I will be making this for Christmas this year!
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This! Oh my God! Feeling nostalgic about our recent Grecian honeymoon, I decided to make this...