Immerse yourself in the comforting layers of this Greek Eggplant Lasagna with Lamb, where roasted eggplant meets rich lamb meat sauce and creamy béchamel. This dish beautifully blends Mediterranean flavors with the heartiness of traditional lasagna, making it a perfect centerpiece for family dinners or special gatherings.
The tender eggplant slices roasted to golden perfection combined with aromatic spices and a luscious béchamel sauce create a delightful balance of textures and tastes that capture the essence of Greek cuisine in every bite.
- Combines authentic Greek flavors with a hearty, comforting lasagna structure.
- Uses roasted eggplant instead of pasta for a gluten-free, Mediterranean twist.
- The creamy béchamel adds richness that complements the savory spiced lamb perfectly.
Ingredients
- Large globe eggplants: Thick, creamy eggplants sliced into slabs for roasting, forming tender layers to replace pasta sheets in this dish.
- Kosher salt: Used to sweat the eggplant slices, drawing out moisture and bitterness for a smoother texture and flavor.
- Extra virgin olive oil: For brushing eggplant slices and roasting, adding a fruity richness essential in Mediterranean cooking.
- Breadcrumbs: A crispy topping that creates a golden crust, providing texture contrast to the creamy béchamel.
- Large yellow onion: Finely chopped and sautéed to add a sweet, caramelized base flavor to the meat sauce.
- Ground lamb or beef: Chosen for a rich, savory foundation in the meat sauce, enhanced by aromatic spices.
- Dried oregano: A classic Greek herb that brightens the meat sauce with its earthy, slightly minty notes.
- Ground cinnamon: Adds warmth and subtle sweetness, enriching the complexity of the lamb sauce.
- Ground black pepper: Provides mild heat and depth to balance the richer flavors in the dish.
- Ground nutmeg: Used in both the meat sauce and béchamel to bring a warm, aromatic undertone.
- Paprika: Adds a smoky, vibrant flavor that enhances the lamb’s savory profile.
- Dry red wine: Deglazes the pan and melds the sauce flavors, offering acidity and depth.
- Canned diced tomatoes: Provides body and sweetness to the lamb sauce, balancing spices and meatiness.
- Sugar: Adjusts acidity in the tomato base for a well-rounded sauce.
- Beef broth (hot): Adds moisture and umami richness while simmering the meat sauce.
- Olive oil (90ml plus more): Used in béchamel to create a silky roux and for brushing eggplant slices.
- All-purpose flour: Thickens the béchamel sauce to creamy perfection.
- Salt and black pepper: Essential seasoning in the béchamel and throughout the dish.
- 2% milk (warmed): Gently incorporated into the roux to create the smooth béchamel sauce.
- Large eggs: Tempered and folded into béchamel for richness and a silky texture.
Instructions
- Prepare and Sweat the Eggplants
Trim the eggplants and slice into 0.6 cm thick slabs, discarding the outermost skin for tenderness. Salt them generously and rest for 30 minutes to draw out bitterness and moisture, which helps prevent sogginess when roasted.
- Sauté Aromatics and Brown Meat
Heat olive oil on medium and cook the chopped onion until golden and fragrant, which builds a flavorful base. Add the ground lamb or beef, browning thoroughly for rich, caramelized meat that deepens the sauce.
- Simmer the Lamb Sauce
Stir in oregano, cinnamon, black pepper, nutmeg, and paprika for complex spice layering. Add red wine and bring to a boil to reduce alcohol and concentrate flavor, then incorporate diced tomatoes, sugar, and hot beef broth. Simmer gently for 20 to 30 minutes until the sauce thickens and the aromas intensify.
- Roast the Eggplant Slices
Preheat the broiler and pat dry the salted eggplant slices to remove excess moisture. Oil a large pan and brush both sides of each slice to ensure golden, even roasting. Broil about 15 cm from heat, flipping once to achieve tender, caramelized layers without burning.
- Prepare the Béchamel Sauce
Heat olive oil until shimmering, then whisk in flour, salt, and pepper to form a golden roux. Gradually whisk in warm milk and cook until thick enough to coat a spoon for a smooth sauce. Add nutmeg for warmth and temper eggs with hot béchamel before slowly blending them in, cooking gently to avoid curdling and create a creamy finish.
- Assemble the Greek Lasagna
Lightly oil a baking dish and layer half the roasted eggplant evenly on the base. Spread all the meat sauce atop, then cover with remaining eggplant slices. Pour the béchamel evenly over the surface and sprinkle breadcrumbs for a crisp, golden topping.
- Bake to Perfection
Bake the assembled dish at 175°C for 45 minutes until the top sets and turns golden. For a deeper crust, briefly broil at the end, watching closely to prevent burning, allowing a beautiful caramelized finish.
- Rest and Serve
Let the dish rest for 10 minutes post-baking to settle layers and improve slicing. Cut into squares and serve warm to enjoy the complex blend of textures and flavors at their best.
- Resting the dish before serving allows flavors to meld and makes slicing neater.
- Using lamb over beef creates a more authentic Greek flavor profile.
- Brushing both sides of eggplant with oil ensures even roasting and enhances taste.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to preserve the texture and flavors, avoiding microwave reheating which may make the béchamel sauce separate.
Serving Suggestions
Serve this hearty dish with a fresh Greek salad and warm pita bread to balance richness with brightness. A drizzle of tzatziki or a squeeze of lemon over the lasagna can add refreshing contrast.
- Ensure the béchamel sauce is smooth by gradually whisking milk into the roux and cooking on moderate heat.
- Tempering the eggs carefully prevents curdling and ensures a silky sauce.
- Adjust seasoning of the meat sauce and béchamel separately before layering to balance flavors perfectly.
FAQs
- Can I use ground beef instead of lamb?
Yes, ground beef can be substituted for lamb, but lamb offers a richer, more traditional Greek flavor.
- Is this recipe gluten-free?
To make it gluten-free, use gluten-free breadcrumbs and ensure all other ingredients are free from gluten contamination.
- Can this dish be made ahead?
Yes, prepare the components and assemble the dish a day before baking. Refrigerate until ready to bake.
- How do I know when the eggplant is properly roasted?
The eggplant should be golden brown on both sides and tender when pierced with a fork, but not burnt.
- Can I freeze leftovers?
Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- What wine pairs well with this dish?
A medium-bodied red like a Greek Agiorgitiko or a Cabernet Sauvignon pairs well with the rich lamb and spices.
- Can I make this dish vegetarian?
For a vegetarian version, substitute the meat sauce with a hearty lentil or mushroom ragout.
Greek Eggplant Lamb Lasagna
Equipment
- 1 large skillet
- 1 large saucepan
- 1 sheet pan for broiling eggplant
- 1 24 x 33 cm baking dish lightly oiled
- 1 broiler for roasting and finishing
Ingredients
- 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
- 1 lb 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
- 1/2 cup dry red wine
- 14 oz canned diced tomatoes
- 1 teaspoon sugar
- 1/2 cup hot beef broth
- 6 tablespoons extra virgin olive oil divided
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt plus additional to taste
- Black pepper freshly ground, to taste
- 4 cups 2% milk warmed
- 1/4 teaspoon ground nutmeg
- 2 large eggs
Instructions
- Slice the eggplants into 0.6 cm slabs, discarding the outermost skin slices. Sprinkle with salt and let rest for 30 minutes to remove bitterness.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and cook until golden, about 5 minutes.
- Add ground lamb or beef and cook until browned. Drain excess fat and return skillet to heat.
- Stir in oregano, cinnamon, black pepper, nutmeg, and paprika. Pour in red wine and boil for 1 minute to reduce.
- Add diced tomatoes, sugar, and hot beef broth. Simmer on medium-low until thickened and aromatic, about 20 to 30 minutes.
- Preheat broiler to high. Pat eggplant slices dry and brush both sides with olive oil.
- Arrange eggplant slices on an oiled sheet pan in one layer. Broil about 15 cm from heat, turning once, until golden and tender. Work in batches if needed.
- Turn off broiler and set oven to 175°C (350°F). Lightly oil a 24 x 33 cm baking dish.
- Heat remaining olive oil in a saucepan over medium-high heat. Whisk in flour, salt, and pepper, cooking until golden.
- Gradually whisk warm milk into the flour mixture, cooking until thick enough to coat a spoon, about 5 to 7 minutes. Stir in nutmeg.
- Whisk eggs in a separate bowl. Temper eggs by slowly whisking in a ladle of hot bechamel, then combine egg mixture back into bechamel. Cook gently for 2 minutes until creamy.
- Layer half the eggplant slices in the prepared dish. Spread all meat sauce evenly over eggplant.
- Top with remaining eggplant slices. Pour bechamel sauce over the surface and spread evenly. Sprinkle breadcrumbs on top.
- Bake at 175°C (350°F) for 45 minutes on the center rack until set and golden. Optionally broil briefly for a deeper crust, watching closely.
- Let rest for 10 minutes before slicing. Serve warm.
Notes
- Rest dish before serving to improve slicing.
- Use ground lamb for authentic flavor.
- Brush both sides of eggplant with oil for perfect roasting.
