Fructose 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
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid crushed tomatoes, please tap it and change its rating to Red.
- 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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