Back to 9 servings Vegetables 3 eggplants, sliced 1/3 inch (about 1 cm) thick 2 pounds Yukon Gold potatoes, peeled, sliced 1/4 inch thick 0.5 cup olive oil, for brushing the vegetables 1 teaspoon dried oregano, for the potatoes kosher salt, for salting the eggplant and seasoning the potatoes 1 cup grated Parmesan or kefalotyri, for the layers and top Meat sauce 2 tablespoons olive oil 1 large onion, finely chopped 4 garlic cloves, minced 2 pounds ground lamb or beef, or half and half 3 tablespoons tomato paste 0.5 cup dry red wine 14 ounce can crushed or diced tomatoes 1 teaspoon sugar 1 teaspoon ground cinnamon 0.25 teaspoon ground allspice 1 teaspoon dried oregano 2 bay leaves 1 teaspoon kosher salt 0.5 teaspoon black pepper Bechamel 4 tablespoons unsalted butter 0.75 cup all-purpose flour 4 cups whole milk, warmed 0.5 teaspoon ground nutmeg 0.5 cup grated Parmesan or kefalotyri 2 large eggs, lightly beaten 1 teaspoon kosher salt, or to taste
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1 Step 1: Arrange the eggplant slices in a colander or on a rack, sprinkle generously with salt, and let drain 30 minutes. Rinse, then pat completely dry.2 Step 2: Heat the oven to 425°F (220°C). Brush the eggplant slices on both sides with olive oil and spread in a single layer on parchment-lined sheets. Roast 25 to 30 minutes, flipping once, until golden and tender.3 Step 3: Toss the potato slices with olive oil, oregano, salt and pepper and spread on a lined sheet. Roast about 25 minutes until fork-tender and golden.4 Step 4: Soften the onion in 2 tablespoons olive oil in a large pan over medium heat, about 5 minutes. Add the garlic for 30 seconds, then the meat. Cook, breaking it up, until fully browned, about 10 minutes, and pour off excess fat. The meat must reach 160°F (71°C) with no pink remaining.5 Step 5: Stir in the tomato paste and cook 2 minutes. Add the wine and boil 1 minute, then add the tomatoes, sugar, cinnamon, allspice, oregano, bay leaves, salt and pepper.6 Step 6: Simmer on medium-low, partly covered, 30 to 40 minutes until thick and nearly all the liquid has cooked off. Discard the bay leaves and adjust the seasoning.7 Step 7: Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook 1 to 2 minutes without browning. Add the warm milk gradually, whisking constantly, then simmer 5 to 7 minutes until thick enough to coat the back of a spoon.8 Step 8: Remove from the heat and cool 5 minutes. Whisk a ladleful of sauce into the beaten eggs, then whisk the eggs back into the pot. Stir in the nutmeg, cheese and salt.9 Step 9: Reduce the oven to 350°F (175°C) and grease a 9x13-inch (3-quart) deep baking dish. Layer the potatoes, half the eggplant and a sprinkle of cheese, then spread over all the meat sauce.10 Step 10: Add the remaining eggplant, spread the bechamel evenly to the edges, and sprinkle with the remaining cheese.11 Step 11: Bake uncovered 60 to 70 minutes until the top is deep golden brown and bubbling at the edges. Tent loosely with parchment if it browns too fast.12 Step 12: Rest at least 30 minutes before slicing so the layers set. Cut into squares and serve warm.getsaucepan.com/r/3caeff4c-c907-5fd8-aff5-9ded0ff9011d
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