🥘 Ingredients
2 large eggplants, sliced
1 lb ground lamb
1 onion, diced
28 oz crushed tomatoes
3 cups béchamel sauce
½ cup parmesan
Cinnamon, oregano, nutmeg
Olive oil
👨🍳 Instructions
🍆 Step 1: Prep eggplant
Slice eggplant ½-inch thick. Salt and let drain 20 minutes. Pat dry.
🔥 Step 2: Roast eggplant
Brush with oil and roast at 400°F for 25 minutes until tender.
🥩 Step 3: Make meat sauce
Brown lamb with onion. Add tomatoes, cinnamon, oregano. Simmer 20 minutes.
🥛 Step 4: Make béchamel
Make béchamel: melt butter, add flour, whisk in milk until thick. Add nutmeg.
📍 Step 5: Layer eggplant
Layer half the eggplant in bottom of 9x13 baking dish.
🥩 Step 6: Add meat layer
Spread all the meat sauce over eggplant layer.
🍆 Step 7: Top with eggplant
Layer remaining eggplant on top of meat.
🥛 Step 8: Pour béchamel
Pour béchamel sauce over top. Sprinkle with parmesan.
🔥 Step 9: Bake
Bake at 350°F for 45 minutes until golden. Let rest 15 minutes before serving!