Egg Plant and Ground Beef Bake

Egg Plant and Ground Beef Bake

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  • Prep Time


  • Total Time


  • Servings



  • pounds eggplant, sliced into ¼-inch-thick rounds

  • 3

    tablespoons extra-virgin olive oil

  • coarse salt and ground pepper

  • 1

    pound ground beef or lamb

  • teaspoons dried oregano

  • Bachamel Sauce (see recipe below)

  • 8

    no-boil lasagna noodles

  • cups grated Parmesan (3¼ 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


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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