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🍽️ Greek Eggplant Casserole

566 kcal · 30 min · 4 servings

Ingredients

• 4 eggplants
• salt
• 3 tbsp olive oil
• 700 g waxy potatoes (cooked the day before)
• 400 g tomatoes
• 1 onion
• 2 garlic cloves
• 30 g butter
• 30 g spelt flour Type 1050
• 500 ml milk (3.5% fat)
• pepper (from the mill)
• 2 eggs
• 130 g hard cheese (Graviera or Kefalotiri)
• 1 tsp freshly chopped oregano
• 1 tsp freshly chopped thyme

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Slice the eggplants lengthwise into slices about 1 cm thick.
3. 3. Generously sprinkle the slices with salt.
4. 4. Let the salted slices sit for 20 minutes to draw out the bitter water.
5. 5. Pat the slices dry with kitchen paper afterwards.
6. 6. Heat 2 tablespoons of oil in a grill pan.
7. 7. Fry the eggplant slices in portions until golden brown.
8. 8. Turn the slices frequently while frying.
9. 9. Slice the leftover potatoes into 2 cm thick slices.
10. 10. Wash the tomatoes and pat them dry.
11. 11. Remove the stem end from the tomatoes.
12. 12. Slice the tomatoes as well.
13. 13. Peel the onion and garlic.
14. 14. Dice the onion and garlic very finely.
15. 15. Melt the butter in a small saucepan.
16. 16. Sweat the onion and garlic cubes in it until translucent over medium heat.
17. 17. Dust the cubes with flour.
18. 18. Cook the mixture briefly until light.
19. 19. Stir in the milk gradually.
20. 20. Bring the sauce to a boil.
21. 21. Let the sauce thicken.
22. 22. Season the sauce with salt and pepper.
23. 23. Let the sauce simmer for 5 minutes over low heat.
24. 24. Stir the sauce occasionally while simmering.
25. 25. Remove the sauce from the heat.
26. 26. Whisk the eggs in a separate bowl.
27. 27. Stir the eggs into the warm sauce.
28. 28. Make sure the sauce is no longer boiling.
29. 29. Grate the cheese.
30. 30. Stir half of the cheese into the sauce.
31. 31. Season the sauce with salt.
32. 32. Grease a large baking dish with the remaining olive oil.
33. 33. Layer the eggplant slices alternately with the potatoes and tomatoes in the dish.
34. 34. Sprinkle each layer with some oregano.
35. 35. Sprinkle each layer with some thyme.
36. 36. Drizzle some sauce over each layer.
37. 37. Finish the layering with a layer of eggplants.
38. 38. Sprinkle the top layer with the remaining cheese.
39. 39. Preheat the oven to 200 degrees Celsius.
40. 40. Bake the casserole for 35 to 40 minutes.
41. 41. Remove the casserole from the oven.
42. 42. Serve the casserole warm.

Nutrition per serving

• kcal: 566
• Protein: 27 g · Fett/Fat: 28 g · Carbs: 50 g