A rich Greek casserole of eggplant in red sauce, topped with a thick layer of cheese sauce.
Inspired by Allrecipes.
3.5 hours (total time from start to finish)
1 hour (bake time)
Red sauce ingredients by volume:
Cheese sauce ingredients by volume:
Casserole construction ingredients by volume:
Red sauce ingredients by weight:
Cheese sauce ingredients by weight:
Casserole construction ingredients by weight:
Red sauce instructions:
Chop the onions, and either mince the garlic or prepare it for pressing.
In a large pot over medium heat, melt the butter and cook the onion and pressed/minced garlic until soft.
Add the salt, black pepper, cinnamon, ground nutmeg, and parsley to the butter/onion mixture. Cook for a couple minutes, stirring frequently, until fragrant.
Add the vegan beef crumbles, tomato sauce and wine, and mix well. Simmer until the tomato sauce no longer tastes like alcohol, about 20 minutes. While the red sauce is simmering, make the cheese sauce.
Cheese sauce instructions:
Microwave the milk so that it’s slightly warmer than room temperature.
Melt the butter in a saucepan over medium-high heat. When the butter has melted, add the flour and whisk until smooth.
Lower the heat and gradually pour in the warm milk, whisking constantly until it thickens.
Season with white pepper, then melt the parmesan in.
Casserole construction instructions:
Preheat the oven to 350º F (177º C).
Use another layer of paper towels to squeeze some of the oil out of the cooled eggplant.
Arrange a layer of eggplant in a greased 9×13 inch baking dish. Cover eggplant with all of the red sauce, and then sprinkle 1 cup of parmesan cheese over the sauce. Cover with the remaining eggplant. You may need to squish the eggplant slices a little to make them all fit.
Pour the bechamel sauce over the top, and sprinkle with the nutmeg.