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“This dish has alot of steps, but the results are worth it.”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. Brush both sides of eggplant slices with oil; place in a large skillet over medium heat and brown on both sides.
  3. Drain; set aside.
  4. In the same skillet, cook ground meat, half at a time, until browned.
  5. Cook onion and garlic with the second batch of meat; drain off fat.
  6. Return meat mixture to skillet and add the tomato sauce, wine, parsley, the 3/4t.
  7. salt, oregano, and the 1/4t.
  8. cinnamon.
  9. Bring to a boil and reduce heat; simmer, uncovered, for 10 minutes or until most of the liquid is absorbed.
  10. Cool mixture slightly and stir about 1/2c.
  11. of the meat into the 1 beaten egg; stir meat and egg mixture back into remaining meat mixture in the skillet.
  12. Next, melt the butter in a medium saucepan; stir in the flour, salt and pepper.
  13. Add milk all at once; cook and stir until thickened and bubbly.
  14. Cook for 1 minute more.
  15. In a medium bowl, beat the 3 eggs; gradually stir the thickened milk mixture into the eggs.
  16. In a 3-quart rectangular baking dish arrange half of the eggplant slices.
  17. Spread the meat mixture over the eggplant slices and top with the remaining eggplant slices.
  18. Pour the hot egg/milk mixture over all; top with parmesan cheese and sprinkle with additional cinnamon, to taste.
  19. Bake at 325 degrees for 35-40 minutes, or until edges are bubbly.
  20. Let stand 10 minutes before serving.
  21. Cut into squares.

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