• 1 lb ground lamb
  • 1 teaspoon cayenne
  • 1 teaspoon ground cinnamon
  • 1⁄4 teaspoon ground ginger
  • 6 cloves garlic, finely chopped
  • 1 large yellow onions, finely chopped
  • 1 cup red wine
  • 28-oz can crushed tomatoes
  • 1 tablespoon granulated sugar
  • 1 cinnamon stick, broken in half
  • 4 bay leaves
  • 1 medium eggplant, halved and cut crosswise into 1⁄4"-thick slices
  • 1 large russet potato, peeled, halved and cut crosswise into 1⁄4"-thick slices
  • 6 tbsp. unsalted butter
  • 1⁄2 cup all-purpose flour
  • 2 1⁄4 cups whole milk
  • ⅛ teaspoon ground nutmeg
  • 1⁄2 cup plain Greek yogurt
  • 3 egg yolks
  • 1 cup grated Parmesan
  1. In a dutch oven, heat up 1 tablespoon extra virgin olive oil over medium heat. Add the lamb, cayenne, ground cinnamon, and ginger. Brown the meat, then drain the liquids and plate.
  2. Return the dutch oven to the stove, then heat 1 tablespoon of extra virgin olive oil over medium heat. Add the garlic and the onions, cook until the onions are soft, about 4 minutes. Add the wine, bring to a boil, and simmer for about 10-15 minutes, until evaporated. Return the lamb to the pot, and add 3 bay leaves and the cinnamon stick halves. Stir in the crushed tomatoes and sugar, reduce the heat to medium-low, and simmer for 30 minutes, until the sauce thickens. Remove from the heat and set aside.
  3. Preheat the oven to 400 degrees F. Line a baking sheet with foil, then lightly grease it with cooking spray. Spread the eggplant out evenly on the baking sheet, drizzle with extra virgin olive oil, salt, and pepper. Roast for 15 minutes, then set aside. Line another baking sheet with foil, lightly grease it with cooking spray, then spread the potatoes out evenly on the baking sheet, drizzle with extra virgin olive oil, salt and pepper. Roast for 30 minutes, then set aside.
  4. In a large saucepan, melt the butter over medium heat. Whisk in the flour, and cook for 2 minutes, whisking continuously. Next, while whisking continuously, slowly add the milk. Add one bay leaf, and cook for 15 minutes, whisking often. Remove from heat, discard the bay leaf, then add the nutmeg. Salt and pepper to taste. Allow the sauce to cool for about 5 minutes, then whisk in the yogurt and egg yolks. Mix until smooth.
  5. In an oval 3-qt baking dish, spread the potatoes out evenly, then add the eggplant on top (fit as many as you can in one layer, slightly overlap if needed). Evenly spread the meat sauce on top of the eggplant. Pour the bechamel (the white sauce) over the top of the meat sauce. Sprinkle Parmesan cheese on top. Bake for 35-40 minutes in a 400 F degree oven, until brown. Allow it to cool for at least 20 minutes before serving.
Recipe by Sprig and Flours at