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“A classic Greek dish that can be prepared the day before for the busy family!”
2hrs 10mins
1 casserole

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Remove eggplant stem's, cut lengthwise down the middle, then crosswise into 1/2 inch slices (half-moon shaped).
  3. Place on paper towels (optional), lightly salt and set aside.
  4. In a large fry pan heat 1 T oil and cook meat (or mushrooms) until browned. Drain if necessary (optional).
  5. Mix in onion and cook until onion is tender.
  6. Mix in garlic, cinnamon, salt, nutmeg, pepper, oregano, parsley, tomato paste, and wine.
  7. Bring to a boil, reduce heat and simmer until sauce starts to thicken up.
  8. Blot moisture from eggplants (optional).
  9. Arrange eggplants in a single layer on a baking sheet.
  10. Brush with oil and cook until lightly browned, turn, brush with oil and repeat-around 10 min total. (or you can just rub oil into them, cook for 10 minutes, turning once).
  11. Cream Sauce:
  12. Melt butter in a med saucepan, stir in flour, salt, nutmeg and pepper.
  13. Remove from heat and gradually stir in milk.
  14. Return to heat and cook, stirring constantly until thickened.
  15. In a small bowl beat the eggs and additional yolk, temper the eggs by adding a bit of the hot mixture and over low heat slowly add the eggs to the sauce, mixing well.
  16. Assembly:
  17. Place half the eggplant in an ungreased square or oval casserole dish, top with the meat or just onion sauce and 1/4 cup parmesan cheese.
  18. Cover with remaining eggplant, pour on cream sauce and top with remaining parmesan cheese.
  19. At this point you can refrigerate overnight.
  20. Bake at 350°F, 180°C for about 40 minutes or until the top is well browned.

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