For the Meat layer
- 1 LB ground lamb
- 1/2 LB ground beef
- 1 tsp EVOO
- 1 TBL butter
- 1 medium sweet onion – chopped fine or minced
- 2 cloves garlic – finely chopped or grated
- 1 carrot – grated
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp thyme
- 1/4 tsp coriander
- 1 bay leaf
- 2 TBL red wine
- 1/4 C beef stock
- 1 (16 oz) can whole San Marzano tomatoes – crushed
- Kosher salt and ground black or white pepper to taste
- 1 large eggplant – peeled and sliced into 1/2 inch thick slabs
- 2 TBL grated Parmesan cheese – for bottom of pan
For the Bechemel Cheese Sauce
- 2 TBL butter
- 2 TBL flour
- 1 C milk
- 1/2 C plain yogurt
- 2 TBL grated Parmesan cheese
- 1 egg, beaten
STEP BY STEP
This has a lot of steps, but is very straight-forward. Don’t be put off by the complexity. It is not.
- Preheat oven to 375º
- Brush your eggplant with EVOO, then put into your oven for 10-15 minutes to soften
You can let this cook as your oven comes up to heat. No need to preheat.
- Butter your baking dish and sprinkle 2 TBL of your Parmesan cheese (half) on the bottom
- Add half your chopped onion on top of that.
- Brown your ground lamb and beef while the eggplant is softening
- When browned, add the rest of your onion and carrot in with the meat
- In about 4 minutes, add your garlic in with the onion and cook another two minutes
- Add the rest of your dry spices, and then deglaze with red wine and beef stock
- Let it reduce for a few minutes, then add your crushed tomatoes and simmer 15-20 minutes.
- While this is simmering, layer your eggplant over top of the onion in your baking dish
- Start your bechemel in a small sauce pan by melting the butter over medium heat
- Add flour and cook till the flour starts to clump and brown
- Add milk slowly, whisking constantly until most of the clumps have been absorbed.
- Add the other half of your Parmesan cheese to the sauce and cook until it starts to bubble, then remove from heat
- Whisk together your yogurt and egg, then temper your milk into your yogurt.
- Spread your cooked meat over the eggplant
- Pour the cheese sauce over the meat.
- Bake at 350º until the cheese sauce begins to bubble and brown a little bit ( 30 – 40 minutes )
- Remove and let cool 5-10 minutes before cutting and serving.