Rye Free Gluten Free Greek Eggplant Bake

Total time1 hr 45 min

Prep time30 min

Cook time1 hr

Rye Free Gluten Free Greek Eggplant Bake

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Ingredients

6 servings

For the eggplant

2 large eggplants (about 2 lb total), sliced into ½-inch rounds
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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