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Greek Eggplant Lasagna Lamb

Greek Eggplant Lasagna Lamb

This Greek Eggplant Lasagna Lamb blends roasted eggplant with savory lamb and delicious spices for a culinary masterpiece.
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Prep Time 1 hour
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 55 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Greek
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Eggplant
  • 2 large globe eggplants important for layer structure
  • 1 tsp kosher salt helps to draw out bitterness
  • 2 tbsp extra virgin olive oil for brushing and roasting
Meat Sauce
  • 1 lb ground lamb or beef the main protein
  • 1 medium yellow onion finely chopped
  • 1 tbsp dried oregano or use fresh
  • 1 tsp ground cinnamon adds warmth and sweetness
  • 1 tsp ground nutmeg for aroma enhancement
  • 1 tsp freshly ground black pepper to taste
  • 1 tsp paprika for smokiness
  • 1 cup dry red wine for deglazing
  • 1 can canned diced tomatoes for sauce base
  • 1 tbsp sugar to balance acidity
  • 1 cup hot beef broth for depth
Béchamel Sauce
  • 1/3 cup all-purpose flour for sauce base
  • 1/2 tsp salt for flavoring
  • 2 cups warmed 2% milk ensures smooth texture
  • 1 tsp ground nutmeg classic addition
  • 2 large eggs enriches the sauce
Topping
  • 1 cup breadcrumbs for crunch on top

Equipment

  • Large skillet
  • Ovenproof baking dish
  • Large saucepan
  • spatula

Method
 

Preparation
  1. Trim the ends and slice the eggplants into 0.6 cm slabs, sprinkle with kosher salt, and let rest for 30 minutes.
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until golden brown, about 5 minutes.
  3. Incorporate ground lamb or beef into the skillet, sautéing until fully browned. Drain excess fat.
  4. Mix in the oregano, cinnamon, black pepper, nutmeg, and paprika. Pour in the red wine, boil for 1 minute, then stir in diced tomatoes, sugar, and hot beef broth. Simmer for 20-30 minutes until thickened.
  5. Preheat the broiler to high. Dry eggplant slices, brush with oil, and broil until golden and tender.
  6. Set oven to 175°C and lightly grease a 24 x 33 cm baking dish.
  7. In a saucepan, heat olive oil, stir in flour, salt and black pepper, then whisk in warmed milk until thickened. Stir in nutmeg.
  8. Whisk eggs in a bowl, temper with a ladle of hot béchamel, then mix back into béchamel and cook for 2 minutes until creamy.
  9. Layer half of the broiled eggplant in the baking dish. Spread meat sauce on top, add remaining eggplant, pour béchamel, and sprinkle breadcrumbs.
  10. Bake at 175°C for 45 minutes until golden. Rest for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 430kcalCarbohydrates: 35gProtein: 28gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 140mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 1200IUVitamin C: 15mgCalcium: 250mgIron: 4mg

Notes

Allow lasagna to rest for about 10 minutes after baking for easier slicing.

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