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Ingredients
1 lb. ground lamb
2 large egg plant
1/4 t allspice
A pinch of ground gloves
1 cinnamon stick
1 28 oz can of diced tomatoes
3 T extra virgin olive oil
Salt and pepper to taste
Zest of one lemon
1/2 c flour
2 and 1/2 c milk
1 t dried oregano
1/2 t nutmeg
4 oz goat cheese
1 whole egg and 2 egg yolks
Freshly grated Parmesan cheese
chopped Italian parsley
1 c dry red wine
3 bay leaves
One onion, chopped
3 cloves garlic
6 T unsalted butter
Directions
- Preheat oven to 475. Brush or spray egg plant slices with olive oil. Salt and pepper to taste. Place on foil lined baking sheet and roast for 25 mins.
- Add olive oil to skillet over med heat. Sauté onion until starting to brown. Add minced garlic and cook for one minute. Add ground lamb, oregano, wine, cinnamon, allspice, ginger, and ground cloves. Simmer until wine has mostly evaporated.
- Add tomatoes with liquid and simmer until the mixture thickens. Remove bay leaf and cinnamon stick.
- Butter a baking dish. Add a layer of eggplant and top with half of the meat sauce. Add another layer of egg plant and too with remaining meat sauce.
- Make the bechamel sauce: melt butter in sauce pan over medium heat. Whisk in flour until smooth. Whisk in milk. Add bay leaf. Add nutmeg and continue to whisk until thickened. Remove from heat. Remove bay leaf.
Mix egg and yolks in a bowl with lemon zest and goat cheese. Add egg mixture to sauce and whisk until smooth. Pour sauce over meat and egg plant. Top with Parmesan cheese and bake for 45 mins at 400 degrees. - Let rest for 10 mins before serving. Serve with Greek salad and a beer of your choice.
This classic Greek entrée takes some time to prepare but it is well worth the effort. The warm spices, ground lamb, and creamy béchamel sauce make it the perfect comfort food.
