1½ lb lean ground lamb
1 Tbsp olive oil
2 cups chopped onion
1 tsp salt
1 Tbsp chopped fresh marjoram leaves
¼ tsp ground nutmeg
¼ tsp pepper
2 (15-oz) cans tomato sauce
¾ cup beef broth
1 garlic clove, minced
2 cups milk, divided
1 Tbsp butter
2 eggs, slightly beaten
¼ cup all-purpose flour
½ tsp salt
2 (1¼-lb) eggplants, cut lengthwise into ¼-inch-thick slices
1 Tbsp olive oil, divided
¼ cup grated fresh Parmesan cheese, divided
Marjoram sprigs for garnish
Preparation Serves 8
Preheat oven broiler.
Brown lamb or beef in a large skillet over medium-high heat; stir to crumble. Remove from skillet, drain and set aside.
Heat 1 tablespoon oil in skillet and add onion; sauté 5 minutes. Add lamb and next 7 ingredients (through garlic); bring to a boil. Reduce heat and simmer for 30 minutes.
In a heavy saucepan over medium-high heat, heat 1½ cups milk and butter to 180°F or until tiny bubbles form around edge of pan (do not boil). Remove from heat. Combine ½ cup milk, eggs, flour and ½ teaspoon salt in a large bowl; gradually add the hot milk mixture to the egg mixture, stirring constantly with a whisk. Return milk mixture to pan and cook, stirring constantly, until thickened (about 15 minutes). Remove from heat.
Place half of eggplant slices on a baking sheet coated with cooking spray, and brush with 1½ teaspoons oil. Broil 4 minutes on each side or until browned. Repeat procedure with remaining eggplant and 1½ teaspoons oil.
Preheat oven to 375°F.
Arrange eggplant slices in the bottom of a 13 x 9 inch baking dish coated with cooking spray. Pour 4 cups Lamb Mixture over eggplant, and sprinkle with
1 tablespoon of Parmesan cheese. Arrange remaining eggplant over cheese, and top with the remaining Lamb Mixture. Sprinkle with 1 tablespoon cheese.
Pour Sauce over cheese, and sprinkle with remaining 2 tablespoons cheese.
Bake for 45 minutes or until top is golden brown. Let stand 15 minutes. Garnish with marjoram sprigs.