Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 48 oz eggplant, cut into ¼ in. slices (approx. 3 large eggplants)
- 3 tsp fine sea salt, divided, to taste
- 4 oz Parmigiano Reggiano, cut into pieces
- ½ oz garlic cloves (approx. 5 cloves)
- ½ oz fresh parsley, leaves and tender stems (approx. ½ bunch)
- ½ tsp black peppercorns
- 9 oz yellow onions, halved (approx. 2 medium onions)
- 1 oz olive oil
- 16 oz ground beef, curmbled
- 8 oz canned crushed tomatoes
- 4 oz red wine
- 1 tsp dried oregano
- ¼ tsp ground cinnamon
- ⅛ tsp cayenne pepper
- ¼ tsp ground nutmeg, divided, to taste
- olive oil, to brush
- 4 oz salted butter, plus extra for greasing
- 24 oz whole milk
- 2 ½ oz all-purpose flour
- 2 large eggs
- Nutrition
- per 1 portion
- Calories
- 2186.4 kJ / 522.6 kcal
- Protein
- 23.5 g
- Carbohydrates
- 28 g
- Fat
- 35 g
- Saturated Fat
- 16.6 g
- Fibre
- 6.7 g
- Sodium
- 1316 mg
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
In Collections
Alternative recipes
Béchamel Sauce
15min
Lentil Moussaka
2h 20min
Chicken Garam Masala
50min
Pasta Salad with Trout and Vegetables
45min
Buckwheat Blini with Smoked Salmon (Bill Yosses)
2h
Spidey Chicken à la King
40min
Biltmore Veal Fricassee
1h 20min
Pork Stuffing Balls
1h 5min
Cauliflower Gratin
55min
Portuguese Fish and Potato Stew
45min
Tomato Tart Tatin
1h 10min
Leek Pie
1h 45min