serves 3-4
TOTAL TIME: 1 hour
Active time: 1 hour 30 minutes


  • 3 eggplants
  • 1 pound ground meat
  • 2 teaspoons garlic powder
  • 2 teaspoons garlic powder
  • 1 glass of red wine
  • 1 cup tomato sauce
  • 2 teaspoons thyme
  • 2 teaspoons oregano
  • 2 teaspoons black pepper
  • 1 cup grated cheese
  • 1/2 cup grated carrots
  • olive oil
  • salt

For the béchamel sauce

  • 8 tablespoons flour
  • 4 tablespoons butter
  • 2 cups milk
  • 3 egg yolks
  • a pinch of nutmeg


  1. Cut the eggplants in two pieces and carve them crosswise. In a pan, put some olive oil and fry them for 4-5 minutes on both sides.
  2. Carve the eggplants, and put the flesh in the mixer until smooth.
  3. Place a large pan on medium heat, add some olive oil and the eggplant flesh, carrots and ground meat and sauté, until softened. Deglaze with the red wine and wait 1-2 minutes to evaporate. Stir in the canned tomatoes, the spices, a pinch of sugar. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated.
  4. Prepare the béchamel sauce. Use a large pan to melt some butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Remove the pan from the stove, stir in the egg yolks and season with salt, pepper and a pinch of nutmeg.
  5. Layer the eggplants at the bottom of a baking pan, with the skin down. Spoon the meat sauce on top of each piece. Top with the béchamel sauce and sprinkle with grated cheese. Bake the papoutsakia at 380F for 40 minutes, until nicely coloured.