Greek-Style Lamb and Eggplant Lasagne Recipe

How to make it

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• Cut eggplant lengthwise into 1/3-inch-thick slices and sprinkle slices on both sides with salt.
• Arrange eggplant in a large colander and weight it with a heavy bowl.
• Drain eggplant 1 hour.
• Remove bowl and pat eggplant dry.
• Set broiler rack so that eggplant will be about 4 inches from heat and preheat broiler.
• Arrange eggplant in one layer in oiled shallow baking pans and brush with oil.
• Broil eggplant until golden, about 3 minutes on each side.
• Make meat sauce:
• In a large heavy non-stick skillet cook onions and garlic in oil over moderate heat, stirring, until softened.
• Add lamb and cook, stirring to break up, until it is no longer pink, about 3 minutes.
• Stir in remaining meat sauce ingredients and salt and pepper to taste and simmer, uncovered, 30 minutes.
• Meat sauce may be made 3 days ahead, cooled completely, and chilled, covered.
• Make white sauce while meat sauce is cooking:
• In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth.
• Cook roux, whisking, 3 minutes.
• Whisk in milk in a stream and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick.
• Whisk in egg, whisking vigorously, and simmer sauce, whisking, 1 minute.
• White sauce may be made 2 days ahead and chilled, its surface covered with plastic wrap.
• Preheat oven to 375°F.
• Pour 1 cup meat sauce into a flame-proof baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other.
• Spread about 1 1/2 cups meat sauce over pasta and arrange 1 layer broiled eggplant on top.
• Gently spread about 1/2 cup white sauce over eggplant and sprinkle with about 1/3 cup feta.
• Make 2 more layers in same manner, beginning and ending with pasta.
• Spread remaining white sauce evenly over top pasta layer, making sure pasta is completely covered, and sprinkle with remaining feta.
• Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes.
• Remove foil and bake lasagne 10 minutes more, or until top is bubbling.
• Set broiler rack so that lasagne will be about 4 inches from heat and preheat broiler.
• Broil lasagne 1 to 2 minutes, or until golden.
• Let lasagne stand 5 minutes before serving.