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1
For the Eggplant and Potatoes: Season the eggplant and potatoes with salt and pepper.
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2
Add 1/2 inch of oil to a large skillet and heat.
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3
When the oil is hot, fry the potato slices, flipping once, until golden brown, about 3 to 4 minutes per side.
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4
Remove the potatoes to a paper towel lined plate.
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5
Replenish the oil so there is still 1/2 inch in the bottom of the pan.
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6
Fry the eggplant slices in the oil, flipping once, until golden brown, about 3 minutes per side.
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7
Add more oil as necessary.
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8
Remove the eggplant from the pan and place on a paper towel lined plate.
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9
For the Lamb Tomato Sauce mixture: Place a saute pan on the stove over medium high heat.
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10
When the pan is hot, add the ground lamb.
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11
Saute the ground lamb for 2 minutes, until it begins to turn brown.
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12
Add the onions and garlic and saute for 5 more minutes.
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13
Season with salt and pepper.
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14
Drain off any excess fat from the pan.
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15
Season the mixture with oregano, bay leaf, cloves and cinnamon and cook for 3 more minutes.
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16
Deglaze the pan with red wine.
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Cook over medium high heat until the red wine has reduced by half, about 10 minutes.
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18
Add the tomatoes.
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19
Cook, stirring occasionally until the mixture is a thick tomato sauce consistency, about 30 minutes.
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20
Check for seasoning.
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21
Remove from the heat and cool completely.
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22
For the Bechamel: In a saucepan, melt the butter.
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23
Add the flour to make a roux.
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24
Cook the roux over medium heat for 3 or 4 minutes, or until it becomes a very pale tan color.
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25
Slowly add the milk, whisking constantly.
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26
Add the nutmeg and the lemon juice.
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27
Simmer, stirring constantly, over low heat for 15 minutes.
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28
The mixture should be fairly thick.
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29
In a separate bowl, whisk the eggs together.
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30
Take 1/2 cup of the hot milk mixture and whisk it into the beaten eggs.
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31
This will temper the eggs.
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32
Whisk the egg/milk mixture back into the milk mixture.
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33
Add the Parmesan cheese and stir.
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34
Over very low heat, cook this mixture for 3 more minutes.
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35
Be careful not to let the mixture simmer.
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36
Season with salt and pepper.
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37
Remove from the heat and cool.
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38
To finish: Preheat the oven to 350 degrees.
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39
Sprinkle the bottom of a 9x13 inch-baking dish with 1/4 cup of breadcrumbs.
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40
Place a layer of the eggplant over the breadcrumbs.
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41
Place a layer of the potatoes over the eggplant.
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42
Place 1/2 of the lamb tomato sauce mixture over the potatoes.
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43
Spread 1/3 of the bechamel sauce over the lamb mixture.
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44
Top the bechamel with another layer of eggplant and another layer of potatoes.
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45
Top with the remaining lamb mixture.
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46
Place one more layer of eggplant and potatoes over the lamb mixture.
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47
Top with the remaining bechamel.
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48
Sprinkle with the remaining breadcrumbs and the Parmesan cheese.
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49
Place in the oven and bake for 45 minutes, or until the top is golden brown.
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50
Remove from the oven and let sit for 10 minutes before serving.
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51
Sprinkle with mint and parsley.
