Serves 6-8


45 minutes


1 Hour


1 hr 45 minutes


1 -9×13 baking dish


  • 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
  • 1 pinch salt
  • ¼ cup olive oil
  • 1 tablespoon butter
  • 1 pound lean ground beef
  • 1 pinch salt to taste
  • 1 pinch ground black pepper to taste
  • 2 onions, chopped
  • 1 clove garlic, minced
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon fines herbs
  • 2 tablespoons dried parsley
  • 1 (8 ounce) can tomato sauce
  • ½ cup red wine
  • 1 egg, beaten
  • 4 cups milk
  • ½ cup butter
  • 6 tablespoons all-purpose flour
  • 1 pinch salt to taste
  • 1 pinch ground white pepper, to taste
  • 1?½ cups freshly grated Parmesan cheese
  • ¼ teaspoon ground nutmeg




  1. Light the COBB with the CobbleStones / firelighters and briquettes. When the briquettes are half grey, preheat the base plate, roasting rack and lid for 10 minutes.
  2. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. .
  3. Then in a Cobb Frying Dish over the heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain
  4. In a frying dish over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, garlic and egg.
  5. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten.
  6. Put contents aside and clean the frying dish to make the sauce.
  7. To make the béchamel sauce, begin by scalding the milk in a frying dish. Melt the butter over medium heat.
  8. Whisk in flour until smooth and gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
  9. Arrange a layer of eggplant in a greased 9×13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat.
  10. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top.
  11. Pour the béchamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
  12. Bake for 1 hour at 175°C.