Layered Greek Casserole (Print Version)
# Ingredients:
→ Beef Layer
01 -
750g (1.6lb) minced beef, preferably lean
02 -
240ml beef broth
03 -
1 cup (240ml) tomato puree
04 -
120ml dry red wine
05 -
1/4 cup fresh parsley, chopped finely + extra for garnish
06 -
2 tbsp tomato concentrate
07 -
1 white onion, diced finely
08 -
1 tbsp chopped fresh thyme
09 -
2 finely minced garlic cloves
10 -
1/2 tsp cinnamon powder
11 -
2 small bay leaves (or 1 big leaf)
12 -
3/4 tsp salt
13 -
1/2 tsp sugar
14 -
1/4 tsp black pepper
15 -
1 tbsp olive oil
→ Béchamel Sauce
16 -
4oz (120g) regular butter
17 -
4 cups (1 litre) milk kept at room temperature
18 -
2 egg yolks
19 -
4oz (120g) basic flour
20 -
1 cup Pecorino Romano, freshly grated
21 -
1/2 tsp fine salt
22 -
1/2 small grated nutmeg
23 -
1/4 tsp ground white pepper
→ Vegetable Layers
24 -
1kg (2lb) eggplants sliced into 1/3-inch
25 -
750g (1.6lb) potatoes peeled, sliced thin (about 1/4 inch)
26 -
500g (1lb) zucchinis sliced into 1/3-inch strips
27 -
2 cups olive oil or vegetable oil for frying
# Instructions:
01 -
Using medium heat, warm up olive oil in a big pan. Cook diced onion till soft, toss in garlic, then add the ground beef and brown it. Add red wine, tomato concentrate, tomato puree, stock, then season with herbs and spices. Simmer uncovered for about 30 minutes until it's no longer watery.
02 -
Put zucchini, eggplant, and potato slices between towels and sprinkle lots of salt. Once some water is drawn out, warm up the oil—fry potato slices at 150C/300F till tender and golden. Raise the heat to 170C/340F and cook the eggplant and zucchini. Place them on fresh towels to soak the extra oil.
03 -
Melt butter over low heat and gradually mix in flour until paste-like. Little by little, whisk in milk as it thickens. Add nutmeg, salt, pepper, and remove from heat. Mix in cheese and egg yolks—stir one-half cup of this into your beef mix.
04 -
Grab a baking dish and layer everything in the following way—potato slices on the bottom, zucchini, half the eggplant slices, all of the beef, rest of the eggplant, and finally pour béchamel on top. Sprinkle with extra Pecorino cheese.
05 -
Pop it in the oven at 180C/350F for 35-45 min till the top is nicely golden. Let it cool down for 15 minutes before cutting into it.
# Notes:
01 -
You can bake the veggies at 200C/390F instead of frying them.
02 -
Make it ahead, store it cold, and bake the next day.
03 -
Stays fresh in the fridge for 3-4 days or freeze it up to a month.
04 -
Olive oil adds extra flavor; veggie oil works if you want neutral.