Traditional Greek Papoutsakia with Eggplant and Ground Beef

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Baked eggplant halves stuffed with a savory ground beef tomato sauce, topped with béchamel and melted cheese for a comforting Greek classic. This Greek recipe, ready in about 90 minutes, pairs large eggplants, ground beef, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large eggplants
• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup canned crushed tomatoes
• 3 tbsp olive oil
• 1/4 tsp cinnamon
• 2 tbsp all-purpose flour
• 1 1/4 cups milk
• 2 tbsp butter
• 1/2 cup grated kefalotyri or Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/8 tsp nutmeg

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Instructions

1. Step 1: Preheat oven to 375°F. Cut 2 large eggplants in half lengthwise and scoop out flesh, leaving a 1/2-inch border to create boats. Chop the scooped eggplant flesh and set aside.
2. Step 2: Brush eggplant shells with 1 tbsp olive oil and place on a baking sheet. Bake for 20 minutes until softened but not falling apart.
3. Step 3: While eggplants bake, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium finely chopped onion and 2 minced garlic cloves, sauté for 4 minutes until translucent.
4. Step 4: Add 1 lb ground beef and cook, breaking up with a spoon, until browned, about 6-7 minutes.
5. Step 5: Stir in the chopped eggplant flesh, 2 tbsp tomato paste, 1 cup canned crushed tomatoes, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cinnamon. Simmer for 10 minutes until sauce thickens.
6. Step 6: To make béchamel, melt 2 tbsp butter in a saucepan over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute until lightly golden.
7. Step 7: Gradually whisk in 1 1/4 cups milk, stirring constantly until sauce thickens and coats the back of a spoon, about 5 minutes. Remove from heat and stir in 1/2 tsp nutmeg.
8. Step 8: Spoon the beef mixture evenly into the baked eggplant shells and pour béchamel sauce over the top. Sprinkle 1/2 cup grated kefalotyri or Parmesan cheese evenly.
9. Step 9: Bake at 375°F for 25 minutes until the top is golden and bubbly. Let rest 10 minutes before serving.