- 1 ⅕ kilograms Eggplant
- 2 onions
- 2 garlic
- vegetable oil (for frying and for the pan)
- 500 grams Ground meat
- 125 milliliters dry white wine
- 2 tablespoons Tomato paste
- freshly ground peppers
- Ground cinnamon
- 200 grams Feta
- 2 tablespoons chopped parsley
- 2 egg whites
- 2 tablespoons butter
- 2 tablespoons Pastry flour
- 500 milliliters milk
- 2 egg yolks
- 60 grams Kefalotyri cheese (or pecorino, grated)
Peel onions and garlic and dice. Heat 1 tablespoon oil in a pan and fry garlic and onion with ground beef until brown and crumbly, then deglaze the pan with wine. Add tomato paste, mix and season with salt, pepper and cinnamon. Simmer briefly. Add feta cheese cubes, stir, add parsley and egg whites to the pan and simmer while stirring.
Rinse eggplant and cut into 1 cm (approximately 1/2 inch) thick slices. Heat oil in a large skillet and fry eggplant in portions over medium heat. Remove eggplant from the skillet and degrease on paper towels. Then arrange some eggplant, slightly overlapping, on the bottom of a greased baking dish. Cover with a layer of ground beef mixture. Continue with layers until eggplant and ground beef mixture are all used, finish with eggplant.
Melt butter in a shallow saucepan over medium heat and stir in flour with a whisk, briefly fry, then pour in milk while stirring and boil while stirring and for about 10 minutes. Reduce heat and simmer gently. Remove from the heat and let cool slightly. Add egg yolks and grated cheese while stirring and season with salt, pepper and nutmeg. Pour milk mixture over eggplant in the baking dish.
Bake in a preheated 200°C (approximately 400°F) for 35-40 minutes. Let cool slightly and then serve.