Steps
- Slice 6 eggplants into ½in / 1cm rounds, salt them, and leave in a colander for about 30 minutes. Rinse and pat dry.
- Meanwhile, soften 2 finely chopped red onions in ¼ cup of olive oil. Add 2 minced garlic cloves and 750g of ground beef and brown, then pour in 150ml of red wine.
- Stir in 400g of canned chopped tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of sugar, 1 bay leaf, 1 pinch of ground cinnamon, salt, and pepper. Cover and simmer for about 30 minutes, until most of the liquid is gone.
- Fry the eggplant in batches in vegetable oil until golden, and drain on paper towels.
- Preheat the oven to 350°F / 180°C. Melt 120g of butter, stir in 120g of all-purpose flour, then gradually whisk in 900ml of milk. Cook until thick like custard and season with nutmeg.
- Off the heat, stir in 2 egg yolks and most of 100g of grated kefalotyri.
- In a buttered 8 × 12in / 20 × 30cm baking dish, 3in / 8cm deep, layer half the eggplant, all the meat sauce, and the remaining eggplant. Spread over the béchamel and sprinkle with the remaining cheese.
- Bake for about 60 minutes, until the top is light golden brown.