- Heat oven to 400°F.
- Cut eggplant into 1/3-inch disks, sprinkle with salt; let sit in a colander for about 30 minutes or until eggplant releases water.
- Rinse well, pat dry and brush each side with olive oil.
- Place on baking pan; roast until golden, about 20-30 minutes.
Meat Sauce:
- In a large saute pan, heat oil and cook onion on medium-high heat for 3 to 4 minutes, add garlic, reduce heat to medium-low and saute for 8 to 10 minutes until onions are tender.
- Add lamb, increase heat to medium-high, stirring often, about 15 minutes; drain.
- Add remaining ingredients.
- Stir, cover, and simmer on medium-low heat for 20 minutes.
Bechamal (white) Sauce:
- In a small pot, melt butter.
- Whisk in flour; cook for 2 to 3 minutes on medium heat, stirring often.
- Whisk in milk, one cup at a time; bring to a boil, stirring constantly.
- Simmer on low for an additional 2 minutes.
- Remove from heat; add nutmeg, 2 tablespoons cheese, salt and pepper; set aside.
- Heat oven to 350°F.
- Divide eggplant slices into three stacks.
- In a 9-by-13-inch baking pan, place one layer of eggplant.
- Add half the meat sauce.
- Repeat with second layer of eggplant and remaining meat sauce.
- Add the third layer of eggplant.
- Whisk the egg into the bechamal sauce until smooth.
- Spread sauce over the final eggplant layer.
- Top with remaining cheese; bake for 50 to 60 minutes, until golden.
- Let stand 10 minutes before serving.
Serves 8.
Tip: Salting the eggplant before cooking helps to remove the bitter flavor.
Approximate Nutrient Analysis per serving:
550 calories, 40 g fat, 17 g saturated fat, 125 mg cholesterol, 600 mg sodium, 25 g carbohydrate, 7 g fiber, 12 g sugar, 26 g protein
