Mediterranean Diet Friendly Gluten Free Greek Eggplant Bake

Total time1 hr 45 min

Prep time30 min

Cook time1 hr

Mediterranean Diet Friendly Gluten Free Greek Eggplant Bake

This layered eggplant bake leans on tender, olive oil-roasted eggplant rounds as its base, brushed simply and roasted until golden at the edges before it's built up in stacks. In between, a deeply spiced tomato sauce brings together crushed tomatoes, tomato paste, garlic, onion, a splash of dry red wine, and warm notes of cinnamon and allspice for that unmistakable Greek-inspired flavor. On top, a silky, nutmeg-scented custard made with whole milk, eggs, and grated Parmesan bakes into a deep golden, set finish that holds each slice together beautifully. It's the kind of dish that rewards patience — a short rest after baking lets the layers firm up so every square cuts clean. With vegetables, olive oil, tomatoes, and warming spices doing the heavy lifting, this one slots naturally into a Mediterranean-style way of eating. Serve it warm as a hearty centerpiece, and expect leftovers to taste even better the next day.

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Ingredients

6 servings

For the eggplant

2 large eggplants (about 2 lb total), sliced into ½-inch rounds
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3 tbsp olive oil, divided
1 tsp kosher salt, divided

For the meat sauce

1 lb ground lamb
Chef's tip
Ground chicken is often leaner than ground lamb and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 tbsp cornstarch
Chef's tip
For thickening, use about 1 1/3 times as much tapioca flour, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
2 cups whole milk
Chef's tip
Use the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.
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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