Description
Greek Eggplant Lasagna with Lamb is a delightful dish that combines layers of roasted eggplant, savory lamb meat sauce, and a creamy béchamel 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
- Start by trimming the ends of the eggplants and slicing them into 0.6 cm slabs. Spread these slices out on a clean surface or baking sheet, sprinkle them with kosher salt, and let rest for about 30 minutes before rinsing and patting dry.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the finely chopped onion until soft and golden, about 5 minutes. Add the ground lamb (or beef) and cook until browned. Drain excess fat. Stir in dried oregano, ground cinnamon, black pepper, ground nutmeg, and paprika. Pour in the dry red wine and simmer for one minute. Add canned diced tomatoes, sugar, and hot beef broth, then let simmer for 20-30 minutes until thickened.
- Turn your broiler to high. Pat the eggplant dry, brush a large sheet pan with olive oil, arrange the eggplant slices in a single layer, and broil about 15 cm from the heat for 5-7 minutes until golden and tender.
- In a saucepan, heat 90 millilitres of olive oil over medium-high heat. Stir in flour, salt, and black pepper, and cook until golden brown. Gradually whisk in warmed milk, continuing to stir until thickened. Stir in ground nutmeg. Whisk two eggs and gradually whisk in some hot béchamel to temper, then return this mixture to the béchamel and cook for an additional two minutes until smooth.
- Lightly oil a baking dish. Layer half of the roasted eggplant, then the lamb meat sauce, followed by the remaining eggplant slices. Pour béchamel sauce over the entire surface and sprinkle breadcrumbs on top.
- Preheat oven to 175°C. Bake lasagna for 45 minutes until the top is set and golden. Let rest for 10 minutes before serving.
Notes
This dish can be prepared a day in advance and baked when ready to serve. It pairs well with a fresh Greek salad and can be made gluten-free by using gluten-free breadcrumbs.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 600 mg
- Protein: 30 g