Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 large eggplants (about 1 1/2 lb / 680 g total)
- 4 tbsp (60 ml) olive oil, divided
- 1 1/4 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 lb (450 g) ground beef or lamb
- 2 tbsp tomato paste
- 1 (14.5 oz / 411 g) can crushed tomatoes
- 1/4 cup (60 ml) dry red wine (optional)
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 2 tbsp chopped parsley
- 4 tbsp (56 g) unsalted butter
- 1/4 cup (32 g) all-purpose flour
- 2 1/2 cups (600 ml) whole milk, warmed
- 1/4 tsp ground nutmeg
- 1 large egg yolk
- 3/4 cup (75 g) grated Parmesan or kefalotyri, divided
Do This
- 1) Roast salted eggplant halves at 425°F (220°C) for 25–30 min until soft; scoop a “boat.”
- 2) Cook onion/garlic in olive oil, brown meat, then simmer with tomato paste, crushed tomatoes, oregano, cinnamon, and wine (optional) for 15–20 min.
- 3) Make béchamel: butter + flour (2 min), whisk in warm milk until thick, season with nutmeg; cool 2 min, whisk in yolk and some cheese.
- 4) Fill eggplant boats with meat sauce; top each with a thick layer of béchamel and a pinch of cheese.
- 5) Bake at 375°F (190°C) for 20–25 min until bubbling.
- 6) Broil 1–3 min to lightly brown; rest 10 min, then serve.
Why You’ll Love This Recipe
- Comfort-food vibes with a classic Greek flavor profile (tomato, oregano, and a hint of warm cinnamon).
- Eggplants roast until silky and sweet, making perfect “little shoe” boats for the savory filling.
- The thick béchamel bakes into a creamy, lightly browned topping that feels restaurant-worthy at home.
- Make-ahead friendly: prep components earlier, then bake when you’re ready.
Grocery List
- Produce: 2 large eggplants, 1 medium yellow onion, 3 garlic cloves, fresh parsley (optional garnish)
- Dairy: unsalted butter, whole milk, 1 large egg (for yolk), grated Parmesan or kefalotyri
- Pantry: olive oil, tomato paste, crushed tomatoes (14.5 oz / 411 g), all-purpose flour, dry red wine (optional), kosher salt, black pepper, dried oregano, ground cinnamon, ground nutmeg
- Meat: 1 lb (450 g) ground beef or lamb
Full Ingredients
For the eggplant “little shoes”
- 2 large eggplants (about 1 1/2 lb / 680 g total)
- 3 tbsp (45 ml) olive oil
- 1 tsp kosher salt
- 1/4 tsp black pepper
For the meat and tomato filling
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 3 garlic cloves, minced
- 1 lb (450 g) ground beef (85–90% lean) or ground lamb
- 2 tbsp tomato paste
- 1/4 cup (60 ml) dry red wine (optional, but adds depth)
- 1 (14.5 oz / 411 g) can crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley (plus more for serving, optional)
For the béchamel topping
- 4 tbsp (56 g) unsalted butter
- 1/4 cup (32 g) all-purpose flour
- 2 1/2 cups (600 ml) whole milk, warmed (warm, not boiling)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- 1 large egg yolk
- 3/4 cup (75 g) finely grated Parmesan or kefalotyri, divided (1/2 cup for the béchamel, 1/4 cup for the top)
Step-by-Step Instructions
Step 1: Roast the eggplants until soft
Position a rack in the center of the oven and preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper (or lightly oil the pan).
Slice the eggplants in half lengthwise. Score the flesh in a crosshatch pattern (don’t cut through the skin). Brush the cut sides with 3 tbsp (45 ml) olive oil and sprinkle with 1 tsp kosher salt and 1/4 tsp black pepper.
Place eggplants cut-side up on the baking sheet. Roast for 25–30 minutes, or until the flesh is very tender and easily pierced with a knife.
Step 2: Make “boats” (without tearing the skins)
When the eggplants are cool enough to handle, use a spoon to gently scoop out some of the soft interior, leaving a border of about 1/2 inch (1.25 cm) around the edges and bottom so the skins hold their shape like little shoes.
Chop the scooped eggplant flesh and set aside. Reduce oven temperature to 375°F (190°C) for the final bake.
Step 3: Cook the savory meat and tomato filling
Heat 1 tbsp (15 ml) olive oil in a large skillet over medium heat. Add the chopped onion and cook for 6–8 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and cook for 30 seconds until fragrant.
Add the ground meat and cook for 6–8 minutes, breaking it up with a spoon, until browned and no longer pink. If there is a lot of excess fat, carefully spoon off all but about 1 tbsp (keep a little for flavor).
Stir in 2 tbsp tomato paste and cook for 1 minute. If using, add the 1/4 cup (60 ml) wine and simmer for 2 minutes to cook off the alcohol.
Add the crushed tomatoes, oregano, cinnamon, 1/2 tsp salt, and 1/4 tsp pepper. Stir in the chopped reserved eggplant flesh. Simmer uncovered for 15–20 minutes, stirring occasionally, until thick and spoonable (not watery). Stir in 2 tbsp parsley, then taste and adjust salt if needed.
Step 4: Whisk up a thick, creamy béchamel
In a medium saucepan, melt 4 tbsp (56 g) butter over medium heat. Add the flour and whisk constantly for 2 minutes to cook out the raw flour taste (it should look like a smooth paste).
Slowly whisk in the warm milk, a little at a time at first, to prevent lumps. Continue whisking until smooth. Cook, whisking frequently, for 6–9 minutes until the béchamel thickens to a creamy, spreadable consistency (it should mound on a spoon and slowly relax).
Season with 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp nutmeg. Remove from heat and cool for 2 minutes so it’s not scorching hot.
In a small bowl, whisk the egg yolk. While whisking the yolk, slowly add 2–3 tbsp of the warm béchamel to temper it. Pour the tempered yolk back into the saucepan and whisk until fully incorporated. Whisk in 1/2 cup (50 g) of the grated cheese.
Step 5: Fill and top the eggplants
Arrange the eggplant boats on the baking sheet (cut-side up). Spoon the meat filling into each boat, pressing gently so it’s well packed.
Spoon béchamel generously over the top of each one, creating a thick layer (this is the signature look). Sprinkle the remaining 1/4 cup (25 g) cheese over the béchamel.
Step 6: Bake until bubbling and lightly browned
Bake at 375°F (190°C) for 20–25 minutes, or until the béchamel is bubbling around the edges and the centers are hot.
For a classic lightly browned top, switch to broil on high and broil for 1–3 minutes, watching closely so the béchamel doesn’t burn.
Step 7: Rest briefly, then serve
Let the papoutsakia rest for 10 minutes before serving. This helps the layers set so they don’t slide apart.
Finish with a little chopped parsley if you’d like, and serve warm. Great sides include a simple Greek salad, roasted potatoes, or crusty bread.
Pro Tips
- Choose the right eggplants: Look for large, firm eggplants with smooth skin; they make stable “boats” and give you a generous filling space.
- Don’t skip thickening the filling: Simmer until the sauce is thick. A watery filling can make the eggplants collapse and the béchamel slide off.
- Warm the milk for béchamel: Warm milk blends in faster and helps prevent lumps.
- Temper the egg yolk: Adding a little warm béchamel to the yolk first prevents scrambling and gives the topping a richer, more custardy texture.
- Broil briefly: The difference between “golden” and “burnt” is quick—stay near the oven during broiling.
Variations
- More traditional Greek cheese: Swap Parmesan for kefalotyri or graviera for a sharper, saltier finish.
- All-beef or beef-lamb blend: Use 100% beef for a milder taste, or do a 50/50 mix of beef and lamb for extra richness.
- Vegetarian papoutsakia: Replace the ground meat with 12 oz (340 g) finely chopped mushrooms and 1 cup (170 g) cooked lentils; cook down until very thick before filling.
Storage & Make-Ahead
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Reheat on a baking sheet at 350°F (175°C) for 15–20 minutes (or until hot throughout). For best texture, avoid the microwave if possible; it softens the béchamel.
Make-ahead: You can roast the eggplants and make the filling up to 2 days ahead. Make the béchamel up to 1 day ahead (press plastic wrap directly on the surface). Assemble and bake just before serving; add 5–10 minutes to the bake time if assembling from cold.
Freezing: Freeze fully baked portions, wrapped well, for up to 2 months. Thaw overnight in the fridge and reheat at 350°F (175°C) for 20–30 minutes.
Nutrition (per serving)
Approximate, per serving (2 halves): 720 calories, 40 g protein, 39 g fat, 45 g carbohydrates, 10 g fiber, 16 g sugars, 1050 mg sodium.
