Chestnut Free Gluten Free Greek Eggplant Bake
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Learn more →Ingredients
6 servings
For the eggplant
- 2 large eggplants (about 2 lb total), sliced into ½-inch rounds
- 3 tbsp olive oil, divided
- 1 tsp kosher salt, divided
For the meat sauce
- 1 lb ground lamb
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- ½ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp black pepper
- ¼ cup dry red wine
For the béchamel
- 3 tbsp unsalted butter
- 3 tbsp cornstarch
- 2 cups whole milk
- 2 large eggs
- ¼ tsp ground nutmeg
- ½ cup grated parmesan cheese
- ¼ tsp kosher salt
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the eggplant rounds in a single layer on a large baking sheet. Brush both sides with 2 tbsp of the olive oil and sprinkle with 3/4 tsp of the kosher salt. Roast for 20–25 minutes, flipping once halfway through, until the rounds are tender and golden at the edges.
- 2
While the eggplant roasts, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the ground lamb and cook, breaking it up with a spoon, for 6–8 minutes until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C). Drain off any excess fat.
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