Castella Imports



2 large Eggplants, peeled and cut into 1/4 inch slices
1 1/2 cups Olio Casa Blended Oil
2 large baking potatoes, peeled and sliced into thin slices
1 1/4 cup flour
5 tbsp butter
1 medium onion, minced.
2 lbs ground beef
1 tbsp Castella Garlic in Water Minced
2 tsp Castella Greek Seasoning
1/4 cup Dry red wine
3 tbsp tomato paste
1/2 cup crushed tomatoes
Salt and pepper to taste
Castella Ground Black Pepper
2 1/2 cups milk
1 egg, lightly beaten
1 egg yolk
1 1/3 cups Castella Kefalotyri Cheese, grated


  1. Place sliced eggplant on paper towels and season with kosher salt. This will draw out the moisture of the eggplant. Let sit for about 10 minutes, then pat dry.
  2. Put potato slices in boiling water for about 5 minutes to par-boil.
  3. Dredge eggplant in flour.
  4. In a large skillet heat 1/2 cup olive oil, and fry eggplant until golden on both sides, about 2-3 minutes per side. Add more oil as needed to finish all eggplant. Transfer to paper towels to drain the oil.
  5. Heat 2 tbsp butter in skillet, then add the onions. Cook until tender, about 4 minutes.
  6. Add the ground beef to the onions, add garlic and Greek seasoning. Cook until meat is browned.
  7. Add the red wine and cook until evaporated.
  8. Add the tomato paste and the crushed tomatoes, stirring occassionally until most of the liquid has evaporated.
  9. Season to taste with salt and pepper.
  10. In a medium saucepan, melt the remaining 3 tbsp of butter, then whisk in the flour, cook for 2-3 minutes. Gradually whisk in the milk, stirring until thick. Whisk in the egg and the egg yolk.
  11. Stir in 1/2 cup of the grated Kefalotyri.
  12. Preheat the oven to 350°F.
  13. Assemble the casserole by placing the potatoes on the bottom in an even layer, top with half the eggplant slices and then half the meatsauce. Spoon 3/4 cup of the bechamel sauce evenly over the meat sauce and sprinkle with 1/2 cup of cheese. Top with remaining eggplant, then meatsauce and bechamel, sprinkle with remaining cheese.
  14. Bake uncovered until golden brown on the top and heated throughout, 50-60 minutes. Let stand about 40 minutes before cutting.