This is one of my all-time favorite recipes. In fact, I think it may be one of the best things I make, and I don't mean to sound vain. But it's just that good! I have always been a big fan of lasagna, but since I shy away from pasta, this is what I have instead. Serve it with a big Greek salad and you just can't go wrong!
So, we're going to start with the eggplant. It should be smooth with no bruising. You want a medium-sized eggplant since the larger ones tend to be more bitter. Now, a common practice with eggplant is to "salt" it before you use it. That means, slice it into rounds no bigger than 1/4 inch. Put them in a single layer in a colander over a bowl and generously sprinkle with Kosher salt. Let it sit for a good hour and you'll see the moisture start to come out. Rinse thoroughly and pat dry. I admit, I don't always do this step, especially with a small eggplant. It usually turns out just fine! So, let's move on. Put the slices on a sheet pan and drizzle with oil and a little Kosher salt. Roast for about 20 minutes at 350º.
While that is roasting, start on the meat. You can use ground beef, but the traditional is ground lamb. You could also use a pound of each.
Once that is cooked, drain and add 2 cloves of minced garlic, 2 diced tomatoes, 1/2 small can tomato paste, 1/2 cup white wine or chicken broth, 1/2 tsp. ground cinnamon, 1 tsp Greek seasoning, 1 tsp. dried oregano, 1 tsp salt, and a few grinds of black pepper.
Cover and let it simmer for about 10 minutes. Taste it and adjust the salt if necessary.
Now let's make the Bechemel sauce. I know, it sounds fancy, but if you can make gravy you'll have no problem!
Take 4 tbsp. butter and melt in a sauce pan over medium low heat. Add in 4 tbsp. flour and whisk thoroughly, let cook for about 2 minutes. Now, slowly add 1-3/4 cup milk and whisk like crazy so there are no lumps! Once that is smooth, add about 1/2 cup plain yogurt. It will thicken fairly quickly, take off the heat. You can add a little salt and white pepper to taste.
Now it's time to assemble it all. Grab a casserole dish and liberally spray with oil. Start with a layer of the eggplant.
Then use about half of the meat mixture and pour over.
Layer with another layer of the eggplant.
And yes, you guessed it, the remaining meat mixture.
And now the good part! Pour all the saucy goodness over the meat!
And now, you really need to have some good Greek cheese, but since I can't find it readily, I do the unthinkable and use Parmesan. Shhhhhh - don't tell the Greek people!!! lol
Bake at 350º for about 30 minutes or until browned and bubbly. Garnish with a little fresh oregano and let set for 15 minutes or so. If you dig in right away it will be runny - you don't want that.
I hope you enjoy it - we really love it here. There is also a similar dish called Pastitsio which used elbow macaroni instead of the eggplant. Try them both - you won't regret it!
