Greek-Style, Grilled Eggplant Roll-Ups With Spiced Beef Filling And Creamy Romano Béchamel Sauce

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The Cozy Apron
Nutrition per serving    (USDA % daily values)
CAL
499
FAT
93%
CHOL
35%
SOD
37%
Uploaded by: 0f6954bef89a

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Ingredients for 4 servings

Romano Béchamel Sauce

6 tablespoons olive oil, divided use, plus extra to drizzle in grill pan

1 small onion, finely chopped

1 pound lean ground beef (or lamb)

1 russet potato, peeled and diced into small, ½” cubes

½ teaspoon, plus a pinch, salt (plus extra pinches for eggplant slices)

½ teaspoon dried oregano

¼ teaspoon black pepper (plus extra pinches for eggplant slices)

¼ teaspoon, plus a pinch, ground cinnamon

¼ teaspoon allspice

3 cloves garlic, pressed through garlic press

1 cup diced tomatoes, juice drained out (about one 14.5 ounce can)

6 tablespoons Romano cheese, divided use

2 tablespoons Panko breadcrumbs

3 tablespoons chopped flat-leaf parsley, divided use

1 teaspoon lemon zest, divided use

2 large eggplants (look for ones longer in shape rather than round), sliced lengthwise (not in circles) into 12, ¼”- ½” thick slices (you should get about 6 long slices from each eggplant)

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