Ingredients

3 lb eggplants For Meat Sauce: 2 tablespoons olive oil 3 large yellow onions, chopped 2 lb ground lean lamb 3 cups canned chopped plum tomatoes (Roma) 3 tablespoons tomato paste 4 cloves garlic, finely minced 1/2 cup red wine 1 tablespoon dried oregano 3/4 cup (1 oz/30 g) chopped fresh flat-leaf (Italian) parsley 1 tablespoon ground cinnamon Pinch of ground cloves or allspice olive oil for brushing For Béchamel Sauce: 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 3 cups hot milk 1/2 teaspoon freshly grated nutmeg 3 eggs, lightly beaten 1 cup whole-milk ricotta cheese 1/2 cup fine dried bread crumbs 1 cup freshly grated kefalotiri or Parmesan cheese  

Description

Baked Lamb And Eggplant, Recipe

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