Instructions
- 1
Slice eggplants 1 cm thick. Salt generously, rest 30 minutes, then pat dry. Brush with oil and roast at 200°C (392°F) for 20 minutes until golden.
- 2
Brown lamb in a wide pan over high heat, breaking up lumps. Drain excess fat. Add diced onion and garlic, cook 5 minutes.
- 3
Add crushed tomatoes, cinnamon, salt, and pepper to the lamb. Simmer uncovered 20 minutes until thick.
- 4
Make béchamel: melt butter in a saucepan, whisk in flour for 1 minute, then gradually add milk, whisking constantly until thick (about 8 minutes). Season with salt and nutmeg.
- 5
In a greased baking dish, layer half the eggplant, all the meat sauce, then remaining eggplant.
- 6
Pour béchamel over the top. Sprinkle with Parmesan.
- 7
Bake at 180°C (356°F) for 45 minutes until top is deep golden brown. Rest 15 minutes before cutting — this is essential for clean slices.
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