Greek-Style Stuffed Eggplant: Melitzanes Paputsakia (Updated)

ground beef

🥗Healthier: ground turkey

💰Cheaper: lentils

Lentils provide a plant-based protein option.

bechamel sauce

🥗Healthier: Greek yogurt

💰Cheaper: milk + flour

Greek yogurt reduces calories while maintaining creaminess.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: parmesan

Nutritional yeast is a dairy-free alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

Preheat the oven to 400°F (204°C).

Select 3 large eggplants that are firm and shiny without too many brown spots.

Cut the eggplants in half lengthwise and make crisscross slits in the flesh without cutting through the bottom.

Drizzle olive oil on both sides of the eggplants and season with salt and pepper.

Place the eggplants in a baking pan and bake in the center rack for 30-40 minutes until tender and caramelized.

While the eggplants are baking, finely chop an onion and sauté in a pan with about a quarter cup of olive oil and a pinch of salt until soft and golden, about 8-10 minutes.

Add 4-5 grated garlic cloves to the onions and cook until fragrant.

Add 1.5 pounds of ground beef to the pan and cook until no longer pink, seasoning with salt and pepper.

Stir in a 15-ounce can of crushed tomatoes and let the sauce simmer for 20-25 minutes until thickened, stirring occasionally.

Once thickened, remove from heat and stir in 1 teaspoon of dried crushed oregano and a handful of finely chopped parsley.

To make the bechamel sauce, in a saucepan, combine 4-5 tablespoons of all-purpose flour and an equal amount of olive oil, cooking until toasted over medium heat for a couple of minutes.

Add 2 cups of cold whole milk, a little salt, black pepper, and 1/4 teaspoon of ground nutmeg, cooking until thickened.

Beat 2 eggs in a bowl, then slowly add the thickened milk mixture to the eggs while whisking to temper them.

Return the mixture to the pot, add a handful of grated Parmesan cheese, and whisk until smooth.

Once the eggplants are fork-tender, mash the flesh slightly to make room for the filling.

Top the eggplants with a generous amount of shredded Parmesan cheese, then add the meat sauce on top.

Pour the bechamel sauce over the meat sauce and sprinkle more Parmesan cheese on top.

Raise the oven temperature to 425°F (218°C) and bake for about 25 minutes until the sauce is golden.

Let the dish rest for 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens