120 minutes
A hearty and aromatic dish with layers of eggplant, ground lamb, tomato sauce, and mozzarella, topped with toasted pine nuts.
Eggplant, Sliced into half-inch rounds
0 lb
Ground Lamb, Crumble
0 lb
Yellow Onion, Finely diced
each
Garlic, Minced
cloves
Tomato Sauce, Prepared
cups
Pine Nuts, Toasted
0 oz
Fresh Mozzarella, Sliced
0 oz
1. Broil Eggplant
Slice the eggplants into half-inch rounds, brush with olive oil, and season with kosher salt. Arrange on a baking sheet and broil for 5 to 7 minutes on each side until caramelized.
2. Sauté Onions and Garlic
In a large skillet, sauté the finely diced yellow onion until soft and translucent, about 5 minutes. Add the minced garlic and cook until fragrant, about a minute.
3. Brown Ground Lamb
Add ground lamb to the skillet, season with salt, cinnamon, and black pepper. Cook until no longer pink, breaking it up as it cooks.
4. Toast Pine Nuts
In a medium skillet, melt butter and add pine nuts, stirring often until toasted to golden brown.
5. Assemble the Bake
Oil a 13-by-9-inch baking dish. Layer broiled eggplant slices, seasoned meat, tomato sauce, and sprinkle with toasted pine nuts. Repeat layering until all ingredients are used.
6. Bake the Dish
Pour a cup of warm water into the dish, cover with foil, and bake at 375 degrees for about 90 minutes.
7. Add Mozzarella and Finish Baking
Uncover the dish, top with slices of fresh mozzarella, and bake until the cheese is melted and golden, about 15 minutes.
Before you start cooking, slice your eggplants and salt them generously. Let them rest for about 30 minutes to draw out moisture and bitterness, resulting in a richer flavor and better texture when cooking. Afterward, rinse them and pat them dry thoroughly.
Opt for ground lamb that is not too lean. Fat equates to flavor when it cooks, imparting moisture and richness to the dish.
Ensure you get a good caramelization on your eggplant slices when you fry or roast them. Use a hot pan with just enough oil to coat. Don’t overcrowd the pan; give each slice enough space to achieve a golden brown color.
Use high-quality canned tomatoes, preferably San Marzano, as they have a sweeter, less acidic profile which suits the dish well. If using fresh tomatoes, ensure they are fully ripe and sweet.
Allow your tomato sauce to simmer and reduce slowly until it thickens. This intensifies the flavor and prevents the dish from becoming watery.
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