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Greek Eggplant Lasagna Recipe

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3.9 from 39 reviews

Greek Eggplant Lasagna is a rich and flavorful casserole featuring layers of tender roasted eggplant, savory meat sauce made with ground beef or lamb, and creamy béchamel sauce. This hearty Mediterranean dish is baked to golden perfection and topped with parmesan cheese and breadcrumbs for a delightful crunchy finish, perfect for a comforting family meal.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Ingredients

Eggplant

  • 1 kg / 2 lb eggplant (aubergines)
  • 1 tsp salt
  • 2 – 3 tbsp olive oil

Meat Sauce

  • 1 tbsp olive oil
  • 1 onion, diced (brown, white, or yellow)
  • 3 garlic cloves, minced
  • 700 g / 1.4 lb ground beef or lamb (mince)
  • 1/2 cup dry red wine (optional)
  • 400 g / 14 oz crushed tomatoes
  • 3 tbsp tomato paste
  • 1 cup beef broth/stock
  • 1 beef bouillon cube, crumbled (or 1 tsp powder)
  • 2 bay leaves
  • 1.5 tsp sugar (any)
  • 2 tsp dried oregano
  • 1/2 tsp cinnamon (or 1 stick, whole)
  • 3/4 tsp salt

Béchamel Sauce

  • 4 tbsp (60 g) butter
  • 5 tbsp plain flour
  • 2 1/2 cups milk (any fat %)
  • 1/4 tsp freshly grated nutmeg (optional)
  • 1/2 cup parmesan cheese, grated (or Kefalotiri cheese)
  • 1 egg
  • 1 egg yolk
  • 1 1/4 tsp Vegeta, vegetable or chicken stock powder (or salt)
  • 1/4 tsp pepper

Topping

  • 1/3 cup panko breadcrumbs

Instructions

  1. Prepare the Eggplant: Place sliced eggplant slightly overlapping in a large colander and sprinkle with salt. Repeat with remaining eggplant slices and let sweat for 30 minutes to remove excess moisture and bitterness.
  2. Preheat and Bake Eggplant: Preheat your oven to 240°C (450°F). Pat the eggplant slices dry thoroughly to remove salt. Arrange them on parchment-lined baking trays, brush with olive oil, and bake for 15 to 20 minutes until lightly browned and softened. Remove from oven and let cool slightly.
  3. Make Meat Sauce: Heat 1 tbsp olive oil in a large skillet or pot over high heat. Add minced garlic and diced onion, sauté for 2 minutes. Add ground beef or lamb and cook until browned, breaking it up as it cooks. Pour in red wine and cook for 1.5 minutes until alcohol smell dissipates. Stir in crushed tomatoes, tomato paste, beef broth, bouillon cube, bay leaves, sugar, oregano, cinnamon, and salt. Bring to a simmer, reduce heat to medium low, and cook for 15 minutes until thickened.
  4. Prepare Béchamel Sauce: In a pan over medium heat, melt butter. Add flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk while stirring regularly for 3 to 5 minutes until the sauce thickly coats the back of a spoon. Remove from heat and whisk in grated parmesan, nutmeg, Vegeta or stock powder, and pepper. Allow sauce to cool for 5 minutes, then whisk in egg and egg yolk. Cover until ready to assemble.
  5. Assemble the Lasagna: Lower oven temperature to 180°C (350°F). In a 26 cm (9 inch) baking dish or skillet, layer half of the baked eggplant slices on the bottom. Spread all the meat sauce evenly over the eggplant layer. Top with remaining eggplant slices, pour the béchamel sauce over everything, and sprinkle panko breadcrumbs evenly on top.
  6. Bake the Lasagna: Bake in the preheated oven for 30 to 40 minutes until the top is golden brown and bubbly. Remove from oven and let sit briefly before serving.

Notes

  • Note 1: You can use ground beef or lamb depending on preference.
  • Note 2: If you don’t have beef broth, you can substitute with water and additional seasoning.
  • Note 3: Parmesan cheese can be replaced with traditional Greek Kefalotiri cheese for authenticity.
  • Note 4: Vegeta or similar stock powder enhances the béchamel seasoning; salt can be used instead.
  • Note 5: Panko breadcrumbs add a crunchy topping but can be omitted or substituted with regular breadcrumbs.
  • Note 6: Salting and sweating the eggplant is essential to remove bitterness and excess moisture for best texture.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Greek

Find it online: https://yourdailycook.com/greek-eggplant-lasagna-recipe/