Description
Greek Eggplant Lasagna Lamb is a Mediterranean-inspired casserole layered with roasted eggplant, warmly spiced lamb sauce, and creamy béchamel baked until golden.
Ingredients
2 large eggplants, sliced
1–2 tsp kosher salt
3 tbsp olive oil
1 lb ground lamb
1 onion, chopped
3 cloves garlic, minced
1 cup crushed tomatoes
1/2 cup broth
1 tbsp tomato paste
1 tsp oregano
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp paprika
Salt and pepper to taste
4 tbsp olive oil or butter
4 tbsp flour
2 cups warm milk
2 eggs, beaten
1/4 cup breadcrumbs
Instructions
1. Salt and roast eggplant slices until tender.
2. Cook onion, garlic, and lamb until browned.
3. Add tomatoes, broth, and spices; simmer until thick.
4. Prepare béchamel by whisking flour, fat, and milk until thick; stir in eggs.
5. Layer eggplant and meat sauce in baking dish.
6. Top with béchamel and breadcrumbs.
7. Bake at 375°F for 40-45 minutes and rest before serving.
Notes
Let the casserole rest 20 minutes before slicing.
Substitute lamb with turkey or lentils if desired.
Store leftovers up to 4 days in refrigerator.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 8g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 110mg