Ingredients
Eggplant and lamb filling
- 2 medium eggplants about 900 g total, sliced into 8 mm rounds
- 3 tbsp olive oil 45 ml, divided: 2 tbsp for eggplant, 1 tbsp for filling
- 1 medium onion about 150 g, finely chopped
- 2 cloves garlic about 6 g, minced
- 14 oz ground lamb 400 g
- 1 tbsp tomato paste 15 g
- 14 oz crushed tomatoes 400 g
- 1 tsp dried oregano
- 0.25 tsp ground cinnamon
- 1.25 tsp fine salt about 7.5 g total, divided among eggplant, filling and sauce
- 0.25 tsp freshly ground black pepper divided between filling and sauce
Béchamel
- 3 tbsp unsalted butter 40 g
- 0.33 cup all-purpose flour 40 g
- 500 ml whole milk about 2 cups plus 2 tablespoons
- 1 large egg yolk
- 0.33 cup finely grated Parmesan 40 g
- 0.125 tsp ground nutmeg
Equipment
- 2 rimmed baking trays
- Parchment paper
- Large skillet
- Medium saucepan
- Whisk
- knife and cutting board
- Measuring spoons and kitchen scale
- Deep 8-inch square baking dish at least 2½ inches deep, about 2½ quarts
- Food thermometer
- Wide serving spatula
Instructions
Roast, layer and bake
- Heat the oven to 425°F (220°C) and line 2 rimmed baking trays with parchment. Wash and dry the eggplants, then cut into 8 mm rounds. Arrange in single layers, brush with 2 tablespoons of the olive oil and sprinkle with ¼ teaspoon of the salt. Roast for 25–30 minutes, turning halfway, until tender and browned at the edges. Reduce the oven to 375°F (190°C).
- While the eggplant roasts, heat the remaining 1 tablespoon oil in a large skillet. Cook the onion for about 5 minutes until softened, then add the garlic for 30 seconds. Add the lamb and cook, breaking it up, for 6–8 minutes until browned; drain excess fat if needed. Check that the ground lamb reaches 160°F (71°C).
- Stir the tomato paste into the lamb for 1 minute. Add the crushed tomatoes, oregano, cinnamon, ¾ teaspoon salt and half the pepper. Simmer uncovered for about 20 minutes, stirring occasionally, until thick enough for a spoon to leave a brief trail.
- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes without browning. Add the milk gradually while whisking, then simmer for 4–6 minutes until smooth and thick. Remove from the heat. Stir in Parmesan, nutmeg, remaining ¼ teaspoon salt and pepper. Cool for 5 minutes. Whisk about 2 tablespoons of the warm sauce into the yolk, then whisk the yolk mixture back into the pan. Do not boil after adding the yolk.
- In a deep 8-inch square baking dish, layer half the eggplant, then all the thick lamb filling, then the remaining eggplant. Spread the béchamel evenly over the top.
- Bake at 375°F (190°C) for 35–40 minutes, until the top is golden and the center reaches 165°F (74°C). Rest for 20 minutes before cutting into 6 portions.
Notes
Use a deep 8-inch square dish with enough headroom for all layers. Roast on two trays so the eggplant is not crowded. Cook ground lamb to 160°F (71°C) before layering and the finished casserole to 165°F (74°C). The total time assumes some filling work happens while eggplant roasts; ovens and reduction times vary. Contains milk, wheat and egg.