Eggplants 2 Medium
Coarse salt To Taste (Or As Required)
Olive oil 1 Tablespoon (Or As Required)
Butter 4 Ounce (1 Stick)
Onions 4 Medium , sliced
Lean lamb 4 Pound , ground once
Ground nutmeg 1 Teaspoon
Dried thyme 1 Teaspoon
Canned tomato sauce 16 Ounce (Two 8 Ounce Each Cans)
Salt To Taste
Pepper To Taste
Parsley sprigs 1/2 Cup (8 tbs) , chopped
Bechamel sauce 4 Cup (64 tbs) , seasoned
Nutmeg 1 Pinch
Grated romano cheese 1/2 Cup (8 tbs) , homemade or bottled
Romano cheese 1/4 Cup (4 tbs) , grated



1) Pare the eggplants slightly and slice each horizontally into 1/4-inch-thick slices.

2) Place the slices in a single layer on baking sheets, sprinkle with the coarse salt and cover with baking sheets to weight down. Allow to sit for 2 to 3 hours, or overnight in the refrigerator.

3) Preheat the oven to 350°F.


4) Drain off the liquid around the eggplant slices and dry with paper towels.

5) On well-oiled jelly roll pans, place the slices in a single layer and bake in the preheated oven for 10 to 15 minutes, or until tender.

6) In a large skillet, saute the onions in the melted butter, until soft and lightly browned.

7) Stir in the ground lamb, nutmeg and thyme, stir continuously and cook for 3 to 4 minutes.

8) Stir in the tomato sauce, cover and cook over low heat for 15 to 20 minutes, stirring occasionally.

9) Season with the salt and pepper to taste, then stir in the parsley.

10) In a 9 x 14 x 1 1/2-inch ovenproof dish, arrange the eggplant slices at the bottom, cover with the lamb mixture and top with more eggplant slices.

11) Spoon the Bechamel sauce evenly over the top layer of eggplant and sprinkle with the grated cheese.

12) Bake in the top half of the preheated oven for 25 to 30 minutes, or until lightly browned.


13) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 971Calories from Fat 348

 % Daily Value*

Total Fat 40 g61.5%

Saturated Fat 19 g95%

Trans Fat 0 g


Sodium 1205 mg50.21%

Total Carbohydrates 44 g14.7%

Dietary Fiber 9 g36%

Sugars 19 g

Protein 115 g230%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet