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Egg Plant and Ground Beef Bake

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Ingredients

  • 1 1/2 pounds eggplant, sliced into 1/4-inch-thick rounds
  • 3 tablespoons extra-virgin olive oil
  • coarse salt and ground pepper
  • 1 pound ground beef or lamb
  • 1 1/2 teaspoons dried oregano
  • Bachamel Sauce (see recipe below)
  • 8 no-boil lasagna noodles
  • 1 1/4 cups grated Parmesan (3 1/4 ounces)
  • Sauce
  • 3 Tbs. unsalted butter
  • 3 Tbs. all-purpose flour
  • 1 tsp. paprika
  • „ 1 bay leaf
  • 2 cups milk, heated, or 1 cup each milk and
  • chicken stock, heated
  • Salt and freshly ground white pepper, to taste

Details

Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Step 1
Preheat oven to 400 degrees, with racks in middle and upper third. Divide eggplant between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring eggplant and rotating sheets halfway through. Let sheets cool on wire racks.

Step 2
Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add beef and cook, stirring occasionally, until cooked through, 4 minutes. oregano, and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer beef to a medium bowl.

Step 3
Spread 1 cup sauce in an 8-inch square baking dish. Layer with half the beef, then 1 cup sauce and 1/4 cup Parmesan. Top with , half the eggplant, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 25 to 30 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

Sauce
In a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, until blended, 1 minute. Add the paprika and bay leaf.

Gradually add the milk, whisking constantly. Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes. Season with salt and white pepper.

Increase the heat to medium and simmer to blend the flavors, 2 to 3 minutes. Discard the bay leaf before using. Makes about 2 cups.

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