- 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 onions, garlic and ground meat until meat is crumbled, then deglaze the pan with wine. Add tomato paste, mix and season with salt, pepper and cinnamon. Simmer until liquid reduces slightly. Remove the pan from the heat. Cut feta cheese into cubes. Add feta cheese, parsley and egg whites to the pan and mix with ground meat mixture.
Rinse eggplant and cut into 1 cm (approximately 1/2 inch) thick slices. In a large skillet heat oil and fry eggplant in portions over medium heat. Degrease eggplant on paper towels. Arrange eggplant on the bottom of a greased baking dish. Cover with ground meat mixture and top with remaining eggplant slices.
Melt butter in a shallow saucepan over medium heat and stir in flour with a whisk, briefly fry, then add milk while stirring and boil while stirring, reduce heat and simmer for about 10 minutes. Remove from heat and let cool slightly, then add egg yolks and cheese while stirring and season with salt, pepper and nutmeg. Pour cheese mixture over eggplant casserole.
Bake in a preheated oven at 200°C (approximately 400°F) for 35-40 minutes. Serve immediately.