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1
Preheat the oven to 400 degrees F.
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2
Heat 2 tablespoons EVOO in a medium Dutch oven over medium-high heat.
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3
Add the ground lamb and cook until well browned.
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4
Season with salt and pepper, then stir in the garlic, chile pepper, onions and oregano and cook for 5 minutes.
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5
Stir in the tomato paste and cook for 1 minute.
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6
Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon.
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7
Add the stock, lemon zest, bay leaf, cinnamon stick and tomatoes and simmer until thickened, about 30 minutes, stirring occasionally.
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8
Meanwhile, cut a thin slice from two opposite sides of each eggplant, removing some of the skin.
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9
Turn the eggplant cut-side up, then cut lengthwise into 1/4-inch-thick planks.
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10
Sprinkle with salt and drain in a colander for 20 minutes.
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11
Pat dry.
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12
Beat the egg whites with a splash of water in a shallow dish.
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13
Mix the panko with the remaining 4 tablespoons EVOO in another dish until well coated.
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14
Add half the cheese, the parsley, granulated garlic and granulated onion to the panko and mix well.
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15
Set a wire rack over each of 2 baking sheets.
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16
Dip each eggplant slice in the egg whites, then coat with the panko mixture, pressing to help it adhere.
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17
Arrange on the wire racks.
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18
Bake until crisp and golden, 25 to 30 minutes.
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19
Melt the butter in a saucepan over medium heat.
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20
Add the flour and cook, whisking, for 1 minute.
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21
Whisk in the milk and season with salt, pepper and a few grates of nutmeg.
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22
Simmer at a low bubble until thick enough to coat the back of a spoon.
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23
Lightly beat the egg yolks in a medium bowl.
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24
Slowly pour in some of the sauce, whisking constantly to temper the yolks.
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25
Pour the mixture back into the saucepan and remove from the heat.
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26
Make two layers of eggplant and lamb mixture in a medium casserole dish.
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27
Pour the sauce over the top and sprinkle with the remaining cheese.
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28
Bake until browned and bubbling, 30 to 40 minutes.
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29
Cook's Note: The casserole can be covered and refrigerated for a make-ahead meal.
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30
Reheat, covered, until heated through, then sprinkle with more cheese and bake, uncovered, to crisp the top.
