Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Greek Eggplant Lamb Lasagna – Authentic Gluten-Free Comfort Meal

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Greek Eggplant Lamb Lasagna layers roasted eggplant with rich lamb meat sauce and creamy bechamel, topped with golden breadcrumbs for a comforting Greek-inspired meal.

  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2 large globe eggplants
  • Kosher salt for sweating eggplant
  • Extra virgin olive oil for brushing and roasting
  • 1/4 cup (about 30 g) breadcrumbs
  • 1 large yellow onion, finely chopped
  • 1 lb ground lamb or beef
  • 1 tbsp dried oregano
  • 1 tsp ground cinnamon
  • 1/2 tsp black pepper
  • 1/2 tsp ground nutmeg
  • 1/2 tsp paprika
  • 1/2 cup dry red wine
  • 14 oz canned diced tomatoes
  • 1 tsp sugar
  • 1/2 cup hot beef broth
  • 6 tbsp extra virgin olive oil, divided
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt plus additional to taste
  • Black pepper freshly ground, to taste
  • 4 cups 2% milk, warmed
  • 1/4 tsp ground nutmeg
  • 2 large eggs

Instructions

  1. Slice eggplants into 0.6 cm slabs, discard outermost skin slices, sprinkle with salt and rest 30 minutes.
  2. Heat 2 tbsp olive oil in large skillet over medium; cook onion until golden, about 5 min.
  3. Add ground lamb or beef, cook until browned; drain fat.
  4. Stir in oregano, cinnamon, black pepper, nutmeg, paprika; pour in red wine, boil 1 min.
  5. Add diced tomatoes, sugar, hot beef broth; simmer 20-30 min until thickened.
  6. Preheat broiler; pat eggplant dry, brush both sides with olive oil, broil ~15 cm from heat until golden and tender, in batches if needed.
  7. Set oven to 175°C (350°F); lightly oil 24 x 33 cm baking dish.
  8. Heat remaining olive oil in saucepan; whisk in flour, salt, pepper until golden.
  9. Gradually whisk warm milk into flour mixture; cook 5-7 min until thick; stir in nutmeg.
  10. Whisk eggs in bowl; temper with ladle of hot bechamel; combine back into bechamel; cook 2 min until creamy.
  11. Layer half eggplant in dish; spread meat sauce over; top with remaining eggplant; pour bechamel evenly; sprinkle breadcrumbs.
  12. Bake 45 min until set and golden; optionally broil briefly for deeper crust.
  13. Rest 10 min before slicing; serve warm.

Notes

  • Rest dish before serving to improve slicing.
  • Use ground lamb for authentic flavor.
  • Brush both sides of eggplant with oil for perfect roasting.
  • Author: lina
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Course
  • Method: Baked
  • Cuisine: Greek
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 5 g
  • Sodium: 650 mg
  • Fat: 28 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 5 g
  • Protein: 28 g
  • Cholesterol: 95 mg

Find it online: https://easyrecipes.cookingtastes.com/greek-eggplant-lamb-lasagna-authentic-gluten-free-comfort-meal/