Recipe - Greek-Style Lamb And Eggplant Lasagne

2 pound Eggplant (about 2 medium)
Olive oil for brushing

FOR MEAT SAUCE
2 lg Onions; chopped (about 2
cups)
3 Garlic cloves; minced
2 tablespoon Olive oil
1 One half pound Ground lamb (preferably 10
per cent fat)
1 cn (28 oz) whole tomatoes with
juice, (up to 32)
2 tablespoon Tomato paste
1 teaspoon Cinnamon
1/8 teaspoon Ground allspice

FOR WHITE SAUCE
One half Stick unsalted butter
5 tablespoon All purpose flour
4 cup Milk
1 lg Egg; lightly beaten
1 pack (8 oz) feta; crumbled (about
1 One half cups)
12 7by3 1/2inch sheets dry
noboil lasagne pasta

Cut eggplant lengthwise into 1/3inch thick slices and sprinkle slices on
both sides with salt. arrange eggplant in a large colander and weight it
with a heavy bowl. Drain eggplant 1 hour. Remove bowl and pat eggplant dry.

Set broiler rack so that eggplant will be about 4 inches from heat and
preheat broiler.

Arrange eggplant in one layer in oiled shallow baking pans and brush with
oil. Broil eggplant until golden, about 3 minutes on each side.

Make meat sauce:

In a large heavy non stick skillet cook onions and garlic in oil over
moderate heat, stirring, until softened. Add lamb and cook, stirring to
break up, until it is no longer pink, about 3 minutes. Stir in remaining
meat sauce ingredients and salt and pepper to taste and simmer, uncovered,
30 minutes. Meat sauce may be made 3 days ahead, cooled completely, and
chilled, covered.

Make white sauce:

In a heavy saucepan melt butter over moderately low heat and whisk in flour
until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and
salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or
until thick. Whisk in egg, whisking vigorously, and simmer sauce, whisking,
1 minute. White sauce may be made 2 days ahead and chilled. Its surface

covered with plastic wrap.

Preheat oven to 375 degrees.

Pour 1 cup meat sauce into a flameproof baking dish, 13 by 9 by 2 inches
(sauce will not cover bottom completely), and cover with 3 lasagne sheets,
making sure they do not touch each other. Spread about 1 One half cups meat
sauce over pasta and arrange 1 layer broiled eggplant on top. Gently spread
about One half cup white sauce over eggplant and sprinkle with about 1/3 cup
feta. Make 2 more layers in same manner, beginning and ending with pasta.
Spread remaining white sauce evenly over top pasta layer, making sure pasta
is completely covered, and sprinkle with remaining feta.

Cover dish tightly with foil, tenting slightly to prevent foil from
touching top layer, and bake in middle of oven 30 minutes. Remove foil and
bake lasagne 10 minutes more, or until top is bubbling. Set broiler rack so
that lasagne will be about 4 inches form heat and preheat broiler. Broil
lasagne 1 to 2 minutes, or until golden. Let lasagne stand 5 minutes before
serving.

Yield: 8 servings

Recipe by: Cooking Live Show #CL8974

Posted to MCRecipe Digest V1 #846 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Oct 14, 1997