This classic recipe is from a cookbook I owned back in the early 70’s and I’ve used it regularly ever since.  When I serve it to guests who have told me in they don’t like casseroles, I simply tell them it’s Greek lasagna and they wolf it down. 

If you can’t find ground lamb in your meat department, and your butcher won’t grind it for you, use some partially frozen lamb shoulder or leg steaks and grind them using either the meat grinder attachment for your Kitchen Aid mixer or pulse in a food processor until it’s the consistency of ground beef.

MEAT SAUCE 

2 T butter or margarine
1 C finely chopped onion
1 1/2 lb. ground lamb
1 clove garlic, crushed
1/2 tsp dried oregano
1 tsp dried basil
1/2 tsp cinnamon
1 tsp salt
dash of pepper
2 8-oz. cans tomato sauce

2 eggplants (1-lb., 4 oz. size), washed & dried
salt
1/2 C butter or margarine

CREAM SAUCE
2 T butter or margarine
2 T flour
1/2 tsp salt, dash of pepper
2 C milk
2 eggs

1/2 C grated Parmesan cheese
1/2 C grated Cheddar cheese
2 T dry bread crumbs

• Make the meat sauce.  In hot butter in 3 1/2 qt. Dutch oven, saute onion, meat and garlic, stirring until browned, about 10 minutes.  Add herbs, spices and tomato sauce; bring to boiling, stirring.  Reduce heat; simmer, uncovered, 1/2 hour.
• Halve unpared eggplants lengthwise, and slice crosswise, 1/2″ thick. Place in bottom of broiler pan; sprinkle lightly with salt; brush lightly with melted butter. Broil, 4″ from heat, 4 minutes per side or until golden.
• Make cream sauce: In medium saucepan, melt butter. Remove from heat, stir in flour, salt and pepper. Add milk gradually. Bring to boiling, stirring until mixture is thickened. Remove from heat. In small bowl, beat eggs with wire whisk. Beat in some hot cream-sauce mixture; return mixture to saucepan; mix well, set aside. Preheat oven to 350.
• To assemble casserole: In bottom of a shallow 2-quart baking dish (12″ x 7 1/2″ x 2″), layer half of eggplant; sprinkle with 2 T each grated parmesan and cheddar cheeses. Stir bread crumbs into meat sauce. Spoon evenly over eggplant in casserole, then sprinkle with 2 T each of Parmesan and cheddar cheeses. Layer the rest of the eggplant, overlapping, as before.
• Pour cream sauce over all. Sprinkle top with remaining cheeses. Bake 35 to 40 minutes, or until golden-brown and top is set. If desired, brown top a little more under broiler, about 1 minute. Cool slightly to serve.  Cut in squares.

Makes 12 servings

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