Layers of tender, golden-roasted eggplant cradle a deeply savory lamb ragù, simmered down with crushed tomatoes, red wine, and warm notes of cinnamon, allspice, and nutmeg until it's thick and richly spiced. On top, a silky béchamel — built from butter, warmed milk, egg, and nutty Parmesan — bakes into a glossy, deep-golden crown that firms up beautifully as the whole dish rests. It's the kind of layered, slow-built casserole that tastes like it took all day, with each bite delivering roasted vegetable, savory meat sauce, and creamy custard-like topping in perfect balance. Baked until bubbling and sliced into clean, sturdy squares, this one holds its shape at the table and reheats just as well the next day. It's a comforting, cold-weather classic that fits neatly into a gluten free spread without sacrificing any of its traditional richness.
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Heat the oven to 425°F (220°C). Arrange the eggplant rounds in a single layer across two sheet pans. Brush both sides with the 3 tbsp olive oil and season with 1 tsp 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 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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