Greek Eggplant Lamb Lasagna
Delight in this Greek-inspired eggplant lasagna featuring layers of roasted eggplant, rich lamb meat sauce, and creamy bechamel topped with golden breadcrumbs for a comforting and flavorful meal.
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.