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Greek Eggplant Lasagna Lamb: A Comforting Delight

Greek Eggplant Lasagna Lamb
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A delicious Greek-inspired dish featuring layers of roasted eggplant, savory lamb meat sauce, and creamy bechamel sauce.

Ingredients

Scale
  • 2 large globe eggplants
  • Kosher salt, for sweating eggplant
  • Extra virgin olive oil, for brushing and roasting
  • 1/4 cup (about 30 grams) breadcrumbs
  • 1 large yellow onion, finely chopped
  • 450 grams ground lamb or beef
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon paprika
  • 120 millilitres dry red wine
  • 400 grams canned diced tomatoes
  • 1 teaspoon sugar
  • 120 millilitres beef broth, hot
  • 90 millilitres extra virgin olive oil, plus more as needed
  • 80 grams all-purpose flour
  • 1/2 teaspoon salt, plus additional to taste
  • Black pepper, freshly ground, to taste
  • 950 millilitres 2% milk, warmed
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs

Instructions

  1. Trim the ends and slice the eggplants into 0.6 cm slabs; discard outermost skin slices. Arrange in a single layer, sprinkle with salt, and let rest 30 minutes to draw out bitterness.
  2. Heat 2 tablespoons olive oil in a large skillet on medium. Add onion and cook, stirring, until golden, about 5 minutes. Add ground lamb or beef and sauté until fully browned. Drain excess fat and return skillet to heat.
  3. Add oregano, cinnamon, black pepper, nutmeg, and paprika. Pour in red wine and boil 1 minute to reduce. Stir in diced tomatoes, sugar, and hot beef broth. Simmer on medium-low until thickened and aromatic, 20–30 minutes.
  4. Preheat broiler to high. Pat eggplant slices dry to remove moisture and salt. Brush a large sheet pan with olive oil. Arrange slices in one layer and brush both sides with oil. Broil about 15 cm from heat, turning once, until golden and tender. Work in batches as needed. Do not burn.
  5. Turn off broiler and set oven to 175°C. Lightly oil a 24 x 33 cm ovenproof baking dish.
  6. In a large saucepan, heat olive oil over medium-high until shimmering. Stir in flour, salt, and black pepper. Cook, stirring, until mixture is golden. Gradually whisk in warm milk. Continue cooking and stirring until thick enough to coat a spoon, 5–7 minutes. Stir in nutmeg.
  7. Whisk eggs in a separate bowl. Slowly add a ladleful of hot bechamel into eggs to temper. Gradually whisk egg mixture back into bechamel, then cook, whisking, over gentle heat 2 minutes until smooth and creamy. Remove from heat and let thicken slightly.
  8. Layer half the eggplant in the base of prepared dish. Spread all meat sauce evenly over. Top with remaining eggplant slices. Pour bechamel sauce over entire surface and spread to cover; sprinkle breadcrumbs on top.
  9. Bake at 175°C for 45 minutes on the centre rack until top is set and golden. If desired, move pan to upper rack and broil briefly for a deeper golden crust, watching closely.
  10. Rest the dish 10 minutes after baking to allow settling. Cut into squares and serve warm.

Notes

    Nutrition

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