Layers of golden-roasted eggplant hold up a rich lamb and tomato sauce warmed through with cinnamon and allspice, giving this bake that classic slow-simmered depth in every bite. A splash of dry red wine deepens the sauce while it simmers down with garlic and onion until it's thick and fragrant. The top layer sets into a smooth, custardy finish that turns deep golden as it bakes, so every slice holds its shape once it rests. It's the kind of dish that tastes even better the next day, with the spiced meat sauce and tender eggplant meeting in every forkful. This one is a genuinely solid pick for a dairy free table, no flavor or comfort left behind. Let it rest the full fifteen minutes before slicing — that's the secret to those clean, layered squares you want to show off.
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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.
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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