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Ingredients
1 eggplant, about 1 ½ pounds
1 tablespoon olive oil
1 cup finely chopped onions
2 teaspoons finely minced garlic
1 ½ pounds lean ground meat, preferably lamb, although beef is acceptable
Salt to taste if desired
Freshly ground pepper to taste
¼ teaspoon ground cinnamon
¼ cup dry red wine
½ cup fresh or canned beef broth
2 tablespoons tomato paste
1 ¼ cups canned crushed tomatoes
1 tablespoon butter
2 tablespoons flour
1 cup milk
1 egg yolk
5 or more tablespoons corn, peanut or olive oil
½ pound feta cheese, crumbled, about 1 ½ cups
Nutritional analysis per serving (6 servings)
21 grams carbs; 138 milligrams cholesterol; 500 calories; 16 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 31 grams fat; 6 grams fiber; 1025 milligrams sodium; 35 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 500 degrees.
- Step 2
Trim off the ends of the eggplant. Cut the eggplant into 12 slices of equal width. Set aside.
- Step 3
Heat the 1 tablespoon olive oil in a skillet, and add the onions and garlic. Cook, stirring, until onions are wilted. Add the meat and cook, chopping down with the edge of a heavy metal kitchen spoon to break up any lumps. Add salt, pepper and cinnamon. Cook, stirring, until the meat loses its raw look.
- Step 4
Add the wine, broth and 1 cup of the crushed tomatoes and stir. Bring to a boil and cover. Simmer for 10 minutes.
- Step 5
Meanwhile, melt the butter in a saucepan, and add the flour, stirring with a wire whisk. Add the milk while stirring rapidly with the whisk. Season with salt and pepper. Stir in the remaining ¼ cup crushed tomatoes.
- Step 6
Bring to a simmer, and cook for 5 minutes. Stir in the egg yolk, and remove from the heat.
- Step 7
Sprinkle the eggplant slices with salt and pepper. Heat 1 tablespoon of the corn oil in a large nonstick skillet, and add enough eggplant slices to cover the bottom. Cook about 45 seconds on one side; turn the slices and continue cooking for about 45 seconds. Remove the slices and drain.
- Step 8
Continue cooking the remaining eggplant in the same manner, adding a little more oil as necessary for each batch.
- Step 9
Arrange about a third of the eggplant slices in one layer on the bottom of a 2 ½-quart baking dish. Spoon a third of the meat sauce over the eggplant slices. Continue making the layers in the same manner, ending with a layer of meat sauce. Spoon the white sauce over all.
- Step 10
Sprinkle the cheese over all, and place the dish in the oven. Bake 15 minutes. If desired, run the dish briefly under the broiler until the cheese is lightly browned.
Private Notes
Comments
A tip from Cooks Illustrated - I like to put in during onion saute..flavor builder
This was awesome!! So warm and comforting. I baked the eggplant in the 500 degree oven for 12 mins or so after brushing with olive oil and a sprinkle of salt. So much easier than frying! Did not add tomato paste and did not miss it.
Quite good and rich. I agree, the tomato paste should be added after the onions have sauteed a bit - cook till the paste gets dark red, then add the meat. I fried the eggplant and it absorbed a lot of oil - next time will roast for a few minutes in the hot oven. I cooked for 25 mins at 400 and it came out perfectly, a 500 degree oven would have scorched.
We loved it. Definitely drain some of the fat from the lamb sauce I used a little nutmeg and a little more cinnamon Baked the slices of eggplant in the oven, brushed with oil. No need to fry them on the top of the stove. I cooked it at 400 for 25 minutes and turned it up to 500 at the end for a few minutes to further brown the cheese. I think he uses 500 because it is a 60 Minute meal.
when do you add the tomato paste?
@Dorie100%
I added potato while pan-frying the eggplant and also added some leftover mashed potatoes to thicken this out a bit. I also only baked it at 350 for 20 min. it was a bit elaborate for a weeknight but I really enjoyed eating it, leftovers will be even better, and my kids tolerated it enough. We're vegetarian so I subbed in nutritional yeast broth and beyond meat.