Yield: 8 Servings
Ingredients
- 3 pounds of eggplant, peeled and cut into ½ inch thick slices. (1500grams)
Meat Sauce:
- 2 tablespoons olive oil – (30ml)
- 3 large yellow olive oil
- 2 pounds ground lean lam – (1000grams)
- 3 cups canned chop, plum tomatoes (Roma) – (750ml)
- 3 tablespoons tomato paste – (45ml)
- 6 cloves of garlic, finely minced
- 2/3 cup of red wine – (150ml)
- 1 tablespoon dried oregano – (15ml)
- 1 bay leaf
- 1 teaspoon balsamic vinegar – (5ml)
- ¾ cup chopped fresh flat leaf parsley – (175ml)
- 1 tablespoon ground cinnamon – (15ml)
- Pinch of ground cloves or allspice
- 3 tablespoons of Olive oil – (45ml)
- 2 cups of grated mozzarella, parmesan and ricotta combined
Directions
- Sprinkle the eggplant slices in a colander and let drain for an hour.
- Meat sauce: Heat the olive oil in a large skillet. Add the onions and sauté until they are tender. Place the ground meat and stirring frequently, cook until the meat begins to brown. Add the tomatoes, minced garlic, red wine, oregano, parsley, cinnamon, all spice, the bay leaf and a pinch of balsamic vinegar. Season with salt and pepper. Simmer over low heat for 45-50 minutes until the sauce has thickened and most of the liquid has evaporated.
- Preheat oven to 400°F
- Rinse the eggplant in cold water and place on a clean towel. Carefully pat dry and place on a baking sheet. Brush tops with olive oil and roast in the oven for 8-10 minutes. Flip the eggplant, brush the other side with oil and bake for another 8 minutes. The eggplant should look translucent and have a golden hue. Place them on a paper towel to drain.
- Lower the oven to 350°F.
- In 8 ramekins, brush olive oil then sprinkle ¼ cup of bread crumbs on bottom layer. Place a layer of eggplant on top of the breadcrumbs. Spoon the meat on top and add another layer of eggplant. .
- Top with more breadcrumbs and finally the cheese mixture. Take these to the oven and bake for approximately 40min, until the top is golden brown. Let cool off for 15min, then enjoy.