Greek-Style Stuffed Eggplant: Melitzanes Paputsakia (Updated)

Ingredients

• 3 large Eggplant (firm, shiny skin, no brown spots)
• 0.25 cup Olive Oil (extra‑virgin preferred for flavor)
• to taste Salt (kosher or sea salt)
• to taste Black Pepper (freshly ground)
• 1 medium Onion (finely chopped)
• 5 cloves Garlic (grated)
• 1.5 lb Ground Beef (can substitute ground turkey or chicken)
• 0.5 tsp Ground Cinnamon (optional, adds fragrance)
• 1 tsp Crushed Red Pepper Flakes (adjust to desired heat)
• 15 oz Crushed Tomatoes (canned, no added salt)
• 1 tsp Dried Oregano
• 0.25 cup Fresh Parsley (finely chopped)
• 5 tablespoons All-Purpose Flour
• 2 cups Whole Milk (cold)
• 0.25 tsp Ground Nutmeg
• 2 large Eggs (beaten)
• 1.5 cups Parmesan Cheese (grated; can use kefalotyri or other hard Greek cheese)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat.

   Time: PT10M

   Temperature: 400°F

2. Prepare Eggplants

   Trim the stems, cut each eggplant lengthwise in half, and score the flesh in a criss‑cross pattern without cutting through to the bottom. Drizzle both sides with olive oil and season with salt and pepper.

   Time: PT10M

3. Roast Eggplants

   Place the eggplant halves skin‑side up in a baking pan and roast on the center rack until the flesh is fork‑tender and lightly caramelized.

   Time: PT35M

   Temperature: 400°F

4. Sauté Onion

   Finely chop the onion. In a skillet, heat 2 Tbsp olive oil over medium heat, add the onion with a pinch of salt, and cook until soft and golden.

   Time: PT10M

5. Add Garlic

   Stir in the grated garlic and cook for another 2 minutes until fragrant.

   Time: PT2M

6. Brown Ground Meat

   Add the ground beef (or turkey/chicken) to the skillet, season with salt and pepper, and cook, breaking it up, until no pink remains.

   Time: PT8M

7. Build Tomato Sauce

   Stir in the ground cinnamon (optional), red‑pepper flakes, and the 15 oz can of crushed tomatoes. Simmer, stirring occasionally, until the sauce thickens and most liquid evaporates.

   Time: PT22M

8. Finish Sauce

   Remove the sauce from heat, stir in dried oregano and the chopped parsley, then set aside.

   Time: PT5M

9. Make Béchamel

   In a saucepan, melt 5 Tbsp olive oil, whisk in 5 Tbsp flour and cook 2‑3 minutes until lightly golden. Gradually whisk in 2 cups cold whole milk, add salt, pepper, and nutmeg, and cook, stirring, until the sauce thickens and coats the back of a spoon.

   Time: PT10M

10. Temper and Enrich Béchamel

    Temper the beaten eggs by slowly adding a ladle of hot béchamel while whisking, then pour the tempered eggs back into the saucepan, whisk quickly, and stir in the grated Parmesan until melted.

    Time: PT3M

11. Assemble Papoutsakia

    Remove roasted eggplants from the oven. Lightly mash the flesh to create a shallow well, sprinkle a thin layer of grated Parmesan inside each half, then spoon generous meat sauce over the eggplant, followed by a ladle of béchamel. Finish with a final sprinkle of Parmesan.

    Time: PT10M

12. Final Bake

    Increase oven temperature to 425°F (220°C) and bake the assembled dish until the top is golden and bubbling.

    Time: PT25M

    Temperature: 425°F

13. Rest Before Serving

    Remove from oven and let the papoutsakia rest for 15 minutes so the layers set and slice cleanly.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

22 g

Fat

20 g

Fiber

6 g