- Preheat oven to 450°F.
- Eggplant Preparation: Slice eggplant lengthwise ¼-½" thick cutting off stem ends. Brush lightly with olive oil on both sides. Place in single layers of baking sheets. Bake 10 minutes, turn over and continue cooking an additional 10 minutes. Let cool until you are able to handle them. Continue until all eggplant is baked. Reduce oven temperature to 350°F.
- Meat Filling Preparation: In a large heavy bottomed saucepan cook
lamb over medium-high heat until meat is browned. Drain fat if
desired. Add onion and garlic and cook until onions have softened
and mixture is well blended. Add tomatoes, tomato paste, wine,
salt, oregano, pepper and cinnamon and cook over medium heat about
20 minutes or until liquid has reduced and mixture is fairly dry.
Remove from heat.
- Topping Preparation: See below for basic white sauce/béchamel sauce recipe and directions. You will need double the recipe for approximately 3 cups of sauce. Add lemon juice and feta cheese, mix well.
- Casserole Assembly: Lightly grease a 9"x13" (3.75 L) pan. Cover
bottom of pan with single layer of eggplant. Divide remaining
eggplant slices in half. Cover eggplant layer with 1/3 of meat
filling. Layer with half of remaining eggplant (it is okay if
eggplant does not completely cover meat mixture). Cover eggplant
with 1/3 of meat filling. Layer with remaining half of eggplant.
Cover with remaining 1/3 of meat mixture. Spread prepared topping
evenly over last layer of meat filling. Sprinkle with crumbled
feta cheese.
- Bake for about 1 hour or until casserole is bubbling and lightly
browned. Let sit for 5-10 minutes and serve.
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