Description
A hearty and sophisticated dish combining rich lamb and creamy béchamel with roasted eggplant and zesty tomato sauce.
Ingredients
Scale
- 2 large eggplants, sliced
- 1 pound ground lamb
- 2 cups tomato sauce
- 1 cup béchamel sauce
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil
- Grated cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants and sprinkle with salt, letting them sit for 30 minutes. Pat dry afterward.
- Heat olive oil in a pan over medium heat, add onion and garlic, sautéing until translucent.
- Incorporate the ground lamb, oregano, thyme, salt, and pepper, cooking until browned.
- In a baking dish, layer roasted eggplant, lamb mixture, and tomato sauce, finishing with béchamel sauce on top.
- If using, sprinkle cheese over the final layer.
- Bake for 30-40 minutes until golden and bubbly.
- Allow to cool for a few minutes before serving.
Notes
For make-ahead tips, assemble a day in advance and refrigerate. Consider adding layers of spinach or mushrooms for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg