Hi everyone! I recently made this during quarantine but I’ve been inspired to make it since Christmas when my uncle made it. He said my grandmother Mimi used to make it. It is so good I swear I’d remember. Buttt I basically am alive today because I was so picky and only ate variations of macaroni and cheese as a child. So I probably passed on this amazing dish, regardless, here is the recipe.

I modified the recipe a little because I didn’t have everything because of quarantine, but here’s the recipe:

2 eggplants
2 potatoes (I used sweet potatoes)
Olive oil
1 pound of ground beef
1 onion
6 garlic cloves
1 can of fire-roasted canned tomatoes
3 tablespoons of tomato paste
1/4 teaspoon of cinnamon
1/8 teaspoon of all-spice
1 teaspoon of oregano
No salt (I always omit salt)
1 bay leaf
It calls for 1/2 cup of red wine, you can sub chicken stock with a tablespoon of any vinegar
1 egg beaten
Breadcrumbs for the bottom of the baking dish

The Bechamel sauce on top:

1/2 cup unsalted softened butter
1/2 cup of flour
3 cups of whole milk
I omit the salt but you can add 2 teaspoons
1/2 teaspoon of ground nutmeg
1/2 cup grated parmesan cheese
2 eggs

Sauté sliced eggplant and then sprinkle with salt and put on paper towels to soak up the extra oil and water for about 20 minutes. Sprinkle the baking dish with breadcrumbs and then layer in half of the sliced eggplants and half of the lightly pre-cooked sweet potatoes in a baking dish. Sauté beef with onion and garlic until onions are soft and no pink remains in the beef. Add canned tomatoes, tomato paste, cinnamon, all-spice, oregano, bay leaf, and red wine. Cook for about 20 minutes until it’s tick and sauce isn’t watery. Remove bay leaf. Allow to cool and then add in beaten egg.

For the sauce add in butter, flour, milk, nutmeg, and cheese and mix over low heat until melted. Remove from heat. Whip whip whip!! Then add in 2 eggs.

Pour meat sauce mixture over eggplants and sweet potatoes. Add the additional layer of the remaining eggplants and sweet potatoes, followed by the remaining layer of meat sauce. Top with the Bechamel sauce.

Bake for an hour at 350. Allow to cool a bit before eating.

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