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Greek Eggplant Lasagna Recipe

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4 from 46 reviews

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

Description

This Greek Eggplant Lasagna combines tender roasted eggplant slices layered with a rich, aromatic meat sauce and creamy béchamel, topped with golden panko breadcrumbs. A comforting Mediterranean twist on classic lasagna that brings together ground beef or lamb simmered with robust spices and herbs, baked to perfection for a hearty and satisfying meal.

Ingredients

Eggplant Preparation

  • 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: Slice the eggplant and place the slices slightly overlapping in a large colander. Sprinkle the slices with salt. Repeat in layers and allow them to 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 salted eggplant slices dry thoroughly with paper towels to remove excess salt and moisture. Arrange the slices on parchment-lined baking trays, brush them with 2-3 tablespoons of olive oil, and bake for 15 to 20 minutes until they are lightly browned and softened. Remove from the oven and let them cool slightly.
  3. Make Meat Sauce: Heat 1 tablespoon olive oil in a large skillet or pot over high heat. Add minced garlic and diced onion, sautéing for about 2 minutes until fragrant. Add the ground beef or lamb and cook until browned, breaking up the meat as it cooks. Pour in the red wine and cook for 1.5 minutes until the alcohol smell dissipates. Stir in crushed tomatoes, tomato paste, beef broth, crumbled bouillon cube, bay leaves, sugar, dried oregano, cinnamon, and salt. Bring the mixture to a simmer, then reduce heat to medium-low and cook for 15 minutes, stirring occasionally, until the sauce thickens.
  4. Prepare Béchamel Sauce: In a separate pan over medium heat, melt the butter. Add the flour and cook while stirring constantly for 1 minute to form a roux. Gradually whisk in the milk, 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 cheese, freshly grated nutmeg (if using), Vegeta or other stock powder, and pepper. Let the sauce cool for 5 minutes, then whisk in the egg and egg yolk thoroughly. Cover the sauce and set aside until ready for assembly.
  5. Assemble the Lasagna: Lower the oven temperature to 180°C (350°F). In a 26 cm (9 inch) baking dish or oven-safe skillet, layer half of the baked eggplant slices on the bottom. Evenly spread all the meat sauce over this eggplant layer. Top with the remaining eggplant slices, pour the béchamel sauce over everything, and sprinkle panko breadcrumbs evenly on top.
  6. Bake the Lasagna: Place the assembled dish in the preheated oven and bake for 30 to 40 minutes until the top is golden brown and bubbly. Remove from the oven and let it sit briefly before serving to allow the layers to set.

Notes

  • Salting the eggplant and letting it sweat removes bitterness and excess moisture, helping prevent a soggy lasagna.
  • Using red wine in the meat sauce enhances depth of flavor but can be omitted if preferred.
  • The béchamel sauce should be thick enough to coat the back of a spoon to ensure a creamy texture in the dish.
  • Let the lasagna rest for a few minutes after baking for easier slicing and better layer cohesion.
  • Kefalotiri cheese is a traditional Greek cheese similar to parmesan and can be used as a substitute.
  • Panko breadcrumbs add a delightful crunchy topping; you can use regular breadcrumbs if panko is unavailable.
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek

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