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Ingredients
- 3 large potatoes
- 1 medium eggplant
- 1 ½ tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ¾ cup shredded Swiss cheese
- Meat Sauce:
- 1 lb lean ground lamb (can use beef)
- 1 chopped medium onion
- 3 minced cloves garlic
- 2 tsp dried oregano
- ¾ tsp ground cinnamon
- ¼ tsp salt
- ¼ tsp pepper
- 1/8 tsp ground allspice
- ½ can diced tomatoes
- ½ cup red wine
- ½ can tomato paste
- Béchamel Sauce:
- 1 tbsp butter
- 2 ¾ tbsp all-purpose flour
- 1 ½ cup 1% milk
- ¼ tsp salt
- 1/8 tsp pepper
- Good Pinch of grated nutmeg
Details
Level of difficulty Average
Preparation time 60mins
Cooking time 120mins
Cost Average budget
Preparation
Step 1
In saucepan, saute the ground meat over medium-high heat, until no longer pink, about 10 minutes. Drain fat from pan.
Add onions, garlic, oregano, cinnamon, salt, pepper and allspice to pan; fry over med heat for about 5 mins.
Add diced tomatoes. Add wine and tomato paste. Reduce heat and simmer for about 30 mins.
Meanwhile, peel potatoes. Cut eggplant and potatoes into ½ “ thick slices. Arrange in single layer on parchment paper-lined rimmed baking sheets. Brush both sides with oil; sprinkle with salt and pepper.
Roast in 450°F oven, turning once, until tender and golden brown, about 30 minutes.
Melt butter over med heat; whisk in flour and cook for 1 minute. Gradually whisk in milk; cook, until boiling and thickened enough to coat back of spoon. Season with salt, pepper and nutmeg.
Spread 1 cup of the meat sauce in 13 x 9-inch glass baking dish. Place half of the potatoes in dish, pour in 2 cups of the meat sauce, add the eggplant, then add 2 cups of the Sauce, top with remaining potatoes and remaining meat sauce. Spread Béchamel Sauce over top.
Sprinkle with cheese.
Bake in 350°F oven until nicely browned, about 1 hour. Let stand for 10 minutes before serving.
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