1
Peel 3 large eggplants and slice them lengthwise into 1/2 inch thick slices. Lay them on paper towel-lined baking sheets and salt both sides evenly. Let sit for 30 minutes total, flipping halfway through to draw out excess moisture.
2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 diced large onion and cook for about 5 minutes until softened and lightly colored, stirring occasionally.
3
Stir in 4 minced garlic cloves and cook for 1 minute, stirring frequently until fragrant.
4
Add 1 lb of ground beef or lamb to the pan, breaking it into small pieces. Cook for about 6 minutes until browned, then drain off excess fat if needed.
5
Add 2 teaspoons oregano, 2 teaspoons sugar, 1 teaspoon cinnamon, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and 1 bay leaf. Stir to combine.
6
Deglaze the pan with 1/2 cup red wine, then add 15 oz tomato sauce. Stir well and bring to a simmer. Reduce heat to medium-low and simmer for about 25 minutes until the sauce thickens and reduces.
7
Heat 1 tablespoon olive oil in a large skillet. Pat the salted eggplants dry with paper towels and fry in batches for about 2 minutes per side until lightly golden. Transfer to a baking sheet and repeat until all eggplants are cooked. Repeat with remaining tablespoon of oil as needed.
8
Shred 1 cup of Parmesan cheese yourself rather than using pre-shredded, as it melts more smoothly.
9
Melt 1/2 cup butter in a large pot. Sprinkle in 2/3 cup flour while stirring or whisking constantly until lightly golden, about 1-2 minutes.
10
Gradually pour in 4 cups of warmed whole milk while whisking constantly to break up any flour lumps. Cook for about 7 minutes while whisking frequently until smooth and thickened enough to coat the back of a wooden spoon.
11
Stir in 1 cup shredded Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon nutmeg, and 1/8 teaspoon white pepper. Let cool slightly and sit for 5 minutes.
12
Separate the yolks from 3 eggs. After 5 minutes, whisk the egg yolks into the white sauce until fully combined.
13
Preheat oven to 350°F. Lightly grease the bottom of a 9×13 inch baking dish with olive oil.
14
Layer half of the fried eggplant slices in the prepared baking dish, slightly overlapping. Sprinkle 1/4 cup panko breadcrumbs over the eggplant.
15
Spread half of the meat sauce over the breadcrumbs. Top with the remaining eggplant slices and sprinkle with another 1/4 cup panko breadcrumbs.
16
Spread the remaining meat sauce over the top. Remove the bay leaf and pour or ladle the entire béchamel sauce over the dish, ensuring good coverage. Sprinkle the remaining 1/4 cup panko breadcrumbs on top.
17
Bake in the preheated 350°F oven for about 50 minutes until golden and bubbling around the edges. Optional: broil for 2-3 minutes at the end for an extra golden top.
18
Remove from the oven and let cool for 15 minutes before slicing and serving.
PrimedTableBETA
