How to make it

  • 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.

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