Name: Delicious Greek Eggplant Lasagna Lamb Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Greek
Ingredients: 2 large globe eggplants; Kosher salt, for sweating eggplant; Extra virgin olive oil, for brushing and roasting; 1/4 cup (about 30 grams) breadcrumbs; 1 large yellow onion, finely chopped; 450 grams ground lamb or beef; 1 tablespoon dried oregano; 1 teaspoon ground cinnamon; 1/2 teaspoon black pepper; 1/2 teaspoon ground nutmeg; 1/2 teaspoon paprika; 120 millilitres dry red wine; 400 grams canned diced tomatoes; 1 teaspoon sugar; 120 millilitres beef broth, hot; 90 millilitres extra virgin olive oil, plus more as needed; 80 grams all-purpose flour; 1/2 teaspoon salt, plus additional to taste; Black pepper, freshly ground, to taste; 950 millilitres 2% milk, warmed; 1/4 teaspoon ground nutmeg; 2 large eggs

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Greek Eggplant Lasagna Lamb is a delightful Greek-inspired dish featuring layers of roasted eggplant, savory lamb meat sauce, and a creamy bechamel sauce. This recipe brings the warmth of Mediterranean flavors to your table, making it a perfect choice for family dinners or gatherings. With its rich textures and bold flavors, this dish is bound to impress your guests and become a staple in your culinary repertoire.

Why You’ll Love This Greek Eggplant Lasagna Lamb

This dish is not just delicious; it’s also packed with benefits. First, it offers a unique twist on the traditional Greek lasagna, giving you something fresh to enjoy. The layers of roasted eggplant provide a healthy alternative to pasta, making it a great option for those looking for gluten-free meals. Furthermore, the combination of spices used in this recipe, like cinnamon and oregano, adds depth and warmth to the flavors. You will also appreciate how easy it is to prepare, allowing you to serve a fantastic meal without spending all day in the kitchen. This Greek Eggplant Lasagna Lamb is not only an excellent choice for a comforting family dinner but also a great option for entertaining guests. With its rich layers and hearty filling, it’s a meal everyone will love!

Ingredients for Greek Eggplant Lasagna Lamb

Gather these items:

2 large globe eggplants
Kosher salt, for sweating eggplant
Extra virgin olive oil, for brushing and roasting
1/4 cup (about 30 grams) breadcrumbs
1 large yellow onion, finely chopped
450 grams ground lamb or beef
1 tablespoon dried oregano
1 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon paprika
120 millilitres dry red wine
400 grams canned diced tomatoes
1 teaspoon sugar
120 millilitres beef broth, hot
90 millilitres extra virgin olive oil, plus more as needed
80 grams all-purpose flour
1/2 teaspoon salt, plus additional to taste
Black pepper, freshly ground, to taste
950 millilitres 2% milk, warmed
1/4 teaspoon ground nutmeg
2 large eggs

How to Make Greek Eggplant Lasagna Lamb Step-by-Step

Step 1: Trim the ends and slice the eggplants into 0.6 cm slabs; discard outermost skin slices. Arrange in a single layer, sprinkle with salt, and let rest 30 minutes to draw out bitterness.
Step 2: Heat 2 tablespoons olive oil in a large skillet on medium. Add onion and cook, stirring, until golden, about 5 minutes. Add ground lamb or beef and sauté until fully browned. Drain excess fat and return skillet to heat.
Step 3: Add oregano, cinnamon, black pepper, nutmeg, and paprika. Pour in red wine and boil 1 minute to reduce. Stir in diced tomatoes, sugar, and hot beef broth. Simmer on medium-low until thickened and aromatic, 20–30 minutes.
Step 4: Preheat broiler to high. Pat eggplant slices dry to remove moisture and salt. Brush a large sheet pan with olive oil. Arrange slices in one layer and brush both sides with oil. Broil about 15 cm from heat, turning once, until golden and tender. Work in batches as needed. Do not burn.
Step 5: Turn off broiler and set oven to 175°C. Lightly oil a 24 x 33 cm ovenproof baking dish.
Step 6: In a large saucepan, heat olive oil over medium-high until shimmering. Stir in flour, salt, and black pepper. Cook, stirring, until mixture is golden. Gradually whisk in warm milk. Continue cooking and stirring until thick enough to coat a spoon, 5–7 minutes. Stir in nutmeg.
Step 7: Whisk eggs in a separate bowl. Slowly add a ladleful of hot bechamel into eggs to temper. Gradually whisk egg mixture back into bechamel, then cook, whisking, over gentle heat 2 minutes until smooth and creamy. Remove from heat and let thicken slightly.
Step 8: Layer half the eggplant in the base of prepared dish. Spread all meat sauce evenly over. Top with remaining eggplant slices. Pour bechamel sauce over entire surface and spread to cover; sprinkle breadcrumbs on top.
Step 9: Bake at 175°C for 45 minutes on the centre rack until top is set and golden. If desired, move pan to upper rack and broil briefly for a deeper golden crust, watching closely.
Step 10: Rest the dish 10 minutes after baking to allow settling. Cut into squares and serve warm.

Pro Tips for the Best Greek Eggplant Lasagna Lamb

Keep these in mind:

Make sure to sweat the eggplant to remove excess moisture and bitterness, which enhances the flavor of your dish.
Allow the dish to rest after baking; this helps the layers set beautifully, which makes for easier serving.
Use high-quality lamb for a richer flavor, and don’t skimp on the spices; they really elevate the dish.
For a vegetarian alternative, consider using lentils or chickpeas instead of lamb.

Best Ways to Serve Greek Eggplant Lasagna Lamb

This dish is versatile. Serve it with a side of Greek salad for a refreshing contrast, or pair it with crusty bread to soak up the delicious sauce. You might also enjoy it with a glass of dry red wine to complement the flavors. Don’t forget to garnish with fresh herbs like parsley or basil for a vibrant finish.

How to Store and Reheat Greek Eggplant Lasagna Lamb

To store leftovers, allow the lasagna to cool completely, then cover and refrigerate for up to three days. Reheat in the oven at 175°C until warmed through, or microwave individual portions for a quick meal. This makes it a great option for meal prep, allowing you to enjoy delicious leftovers throughout the week.

Frequently Asked Questions About Greek Eggplant Lasagna Lamb

What’s the secret to perfect Greek Eggplant Lasagna Lamb?

The key is in the layers! Make sure each layer is even and that you allow the dish to rest after baking. This ensures all the flavors meld beautifully, creating a rich and satisfying meal.

Can I make Greek Eggplant Lasagna Lamb ahead of time?

Absolutely! You can assemble the dish a day in advance and store it in the refrigerator. Just bake it on the day you plan to serve it for the best results.

How do I avoid common mistakes with Greek Eggplant Lasagna Lamb?

Be sure to sweat the eggplant to avoid a watery dish. Also, allow each layer to set properly before serving. This will enhance the overall texture and presentation.

Variations of Greek Eggplant Lasagna Lamb You Can Try

If you’re looking for variations, consider using zucchini slices in place of eggplant for a different texture. You could also incorporate spinach or another green for added nutrition. For a lighter version, try a vegetarian eggplant lasagna alternative using mushrooms or lentils instead of lamb. Each of these options retains the essence of this classic Greek dish while offering a unique twist.