Recipe provided by | COOKING WITH COCKTAIL RINGS

Servings: 6

INGREDIENTS

FOR THE MEAT SAUCE:

• 2 tablespoons extra-virgin olive oil

• 1 medium yellow onion, chopped

• 3 cloves garlic, chopped

• 3/4 pound ground American lamb

• 3/4 pound ground beef (80/20)

• 2 tablespoons tomato paste

• 1 cup red wine

• 1 (14-ounce) can chopped tomatoes

• 2 bay leaves

• 1 stick cinnamon

FOR THE BÉCHAMEL:

• 8 tablespoons unsalted butter

• 1/4 cup all-purpose flour

• 2 cups whole milk

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/2 cup Parmesan cheese

• 1/2 teaspoon kosher salt

• 2 eggs, lightly beaten

FOR THE EGGPLANT:

• 2 medium eggplants, thinly sliced into 1/4” slices

• Kosher salt, to taste

• 6 tablespoons extra virgin olive oil

• Freshly ground black pepper, to taste

FOR ASSEMBLY:

• 2 medium russet potatoes, peeled, thinly sliced lengthwise

• 1 cup shredded Gruyère

• 1 teaspoon chopped flat-leaf parsley

DIRECTIONS

FOR THE MEAT SAUCE:

Heat a large pot over medium heat, add the olive oil and heat through. Add the onion and sauté, stirring occasionally, until tender, about 6 minutes. Add the garlic and continue to cook for an additional minute. Add the lamb and ground beef and cook, stirring occasionally, until browned. Stir in the tomato paste then add the wine and cook until the wine is almost completely evaporated. Add the tomatoes, cinnamon stick and bay leaves and stir to combine. Cook, stirring occasionally, until the mixture thickens and the liquid has evaporated, about 30 minutes. Remove and discard the bay leaves and cinnamon sticks. Remove from heat and cover.

FOR THE BÉCHAMEL:

Heat a medium saucepan over medium heat, add the butter and allow to melt. Add the flour and stir to combine, let cook about 1 minute, to cook the flour taste off.

Add the milk and bring to a simmer, whisking constantly then reduce the heat to low and continue to cook until the sauce has slightly thickened, about 15 minutes. Add the cinnamon and nutmeg, stirring to combine. Next, stir in the Parmesan and salt until completely combined, then remove the pot from heat and let cool for 5 minutes.

Add the mixture to a blender with the eggs and puree until completely combined. Add back to the pot and set aside.

FOR THE EGGPLANT:

Preheat oven to 400º.

Lay the eggplant out on sheets of paper towels and sprinkle with salt to drain for 30 minutes.

Toss the eggplant in the oil and arrange in a single layer on an parchment paper lined baking sheet. Season with pepper and bake until golden brown and tender, about 30 to 40 minutes.

FOR ASSEMBLY:

Bring a large pot of salted water to a boil. Add the potatoes; cook until barely tender, about 10 minutes. Drain; transfer to a bowl of ice water to stop cooking. Drain; set aside.

Lower the oven heat to 375º.

Spread 1 cup of the béchamel on the bottom of a 10″ x 14″ baking dish. Next, evenly arrange the potatoes over the top then spread the meat sauce over the potatoes. Arrange the eggplant in an even layer then spread the remaining béchamel over the top. Sprinkle with the Gruyère cheese; bake until golden brown, about 1 hour.

Garnish with parsley. And cut into squares to serve.