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Greek Eggplant Lasagna with Lamb and Bechamel Recipe

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★★★★★

4.3 from 36 reviews

This Greek Eggplant Lasagna Lamb is a hearty, flavorful dish featuring layers of tender broiled eggplant, rich lamb meat sauce, and creamy béchamel, baked to golden perfection for a comforting Mediterranean meal.

Ingredients

Scale

Eggplant and Preparation

  • 2 large globe eggplants
  • Kosher salt, for sweating eggplant
  • Extra virgin olive oil, for brushing and roasting

Meat Sauce

  • 1/4 cup (about 30 grams) breadcrumbs
  • 1 large yellow onion, finely chopped
  • 450 grams ground lamb or beef
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon paprika
  • 120 millilitres dry red wine
  • 400 grams canned diced tomatoes
  • 1 teaspoon sugar
  • 120 millilitres beef broth, hot

Béchamel Sauce

  • 90 millilitres extra virgin olive oil, plus more as needed
  • 80 grams all-purpose flour
  • 1/2 teaspoon salt, plus additional to taste
  • Black pepper, freshly ground, to taste
  • 950 millilitres 2% milk, warmed
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs

Instructions

  1. Prepare Eggplant Trim the ends and slice the eggplants into 0.6 cm slabs; discard outermost skin slices. Arrange in a single layer, sprinkle with salt, and let rest 30 minutes to draw out bitterness.
  2. Sauté Onion and Brown Meat Heat 2 tablespoons olive oil in a large skillet on medium. Add onion and cook, stirring, until golden, about 5 minutes. Add ground lamb or beef and sauté until fully browned. Drain excess fat and return skillet to heat.
  3. Season and Simmer Sauce Add oregano, cinnamon, black pepper, nutmeg, and paprika. Pour in red wine and boil 1 minute to reduce. Stir in diced tomatoes, sugar, and hot beef broth. Simmer on medium-low until thickened and aromatic, 20–30 minutes.
  4. Broil Eggplant Slices Preheat broiler to high. Pat eggplant slices dry to remove moisture and salt. Brush a large sheet pan with olive oil. Arrange slices in one layer and brush both sides with oil. Broil about 15 cm from heat, turning once, until golden and tender. Work in batches as needed. Do not burn.
  5. Prepare Baking Dish Turn off broiler and set oven to 175°C. Lightly oil a 24 x 33 cm ovenproof baking dish.
  6. Make Béchamel Sauce In a large saucepan, heat olive oil over medium-high until shimmering. Stir in flour, salt, and black pepper. Cook, stirring, until mixture is golden. Gradually whisk in warm milk. Continue cooking and stirring until thick enough to coat a spoon, 5–7 minutes. Stir in nutmeg.
  7. Temper Eggs and Finish Béchamel Whisk eggs in a separate bowl. Slowly add a ladleful of hot béchamel into eggs to temper. Gradually whisk egg mixture back into béchamel, then cook, whisking, over gentle heat 2 minutes until smooth and creamy. Remove from heat and let thicken slightly.
  8. Assemble Layers Layer half the eggplant in the base of prepared dish. Spread all meat sauce evenly over. Top with remaining eggplant slices. Pour béchamel sauce over entire surface and spread to cover; sprinkle breadcrumbs on top.
  9. Bake Moussaka Bake at 175°C for 45 minutes on the centre rack until top is set and golden. If desired, move pan to upper rack and broil briefly for a deeper golden crust, watching closely.
  10. Cool, Slice, and Serve Rest the dish 10 minutes after baking to allow settling. Cut into squares and serve warm.

Notes

  • Do not burn eggplant slices while broiling; work in batches as needed.
  • Rest the dish 10 minutes after baking to allow settling before slicing.
  • Optional broiling at the end for a deeper golden crust requires close watching.

Keywords: Greek moussaka, eggplant lasagna, lamb casserole, Mediterranean casserole, baked eggplant recipe

Find it online: https://foodarohub.com/greek-eggplant-lasagna-with-lamb-and-bechamel-recipe/