Instructions

Eggplant

1. 1

   Sprinkle both sides of eggplant slices generously with salt and arrange in a single layer on a baking sheet lined with paper towels. Let sit 30 minutes.

   Equipment: baking sheet, paper towels
   Tip: You'll see beads of moisture form on the surface - this is excess water leaving the eggplant
2. 2

   Rinse the slices under cold water to remove all the salt, then pat completely dry with clean paper towels or a kitchen cloth.

   Equipment: paper towels
3. 3

   Preheat oven to 400°F (200°C).

   400°F (200°C)
4. 4

   Brush both sides of each slice with olive oil and arrange on parchment-lined baking sheets in a single layer.

   Equipment: baking sheets, parchment paper, pastry brush
5. 5

   Roast for 20-25 minutes, flipping halfway through, until the eggplant is soft, golden brown, and starting to caramelize at the edges.

   400°F (200°C)
   Tip: Flip halfway through for even browning
6. 6

   Remove from oven and reduce temperature to 350°F (175°C) for assembly.

   350°F (175°C)

Meat Sauce

7. 7

   Heat garlic-infused oil in a large skillet over medium-high heat until shimmering.

   Equipment: large skillet
8. 8

   Add ground lamb and break it up with a wooden spoon. Cook for 7-8 minutes, stirring occasionally, until the meat is deeply browned with no pink remaining.

   Equipment: wooden spoon
9. 9

   Add crushed tomatoes, red wine, cinnamon, allspice, bay leaf, and salt. Stir to combine.

10. 10

    Reduce heat to medium-low and simmer uncovered for 20-25 minutes, stirring occasionally, until the sauce has thickened and reduced by about one-third. Remove and discard the bay leaf.

    Tip: The sauce should reduce by about one-third

Bechamel

11. 11

    Melt butter in a medium saucepan over medium heat until foaming.

    Equipment: medium saucepan, whisk
12. 12

    Whisk in rice flour and cook for 2 minutes, stirring constantly, until the mixture turns light golden and smells nutty.

    Tip: This is your roux - it should smell nutty, not raw
13. 13

    Gradually add lactose-free milk in a slow, steady stream while whisking constantly to prevent lumps from forming.

    Tip: Add milk slowly while whisking to prevent lumps
14. 14

    Continue cooking and whisking for 5-7 minutes, until the sauce thickens enough to coat the back of a spoon. You should see steady bubbles breaking the surface.

15. 15

    Remove from heat and stir in grated Parmesan and nutmeg until the cheese melts completely.

16. 16

    Let the sauce cool for 3-4 minutes, then whisk in the egg yolk until fully incorporated and smooth.

    Tip: Cooling slightly prevents the egg yolk from scrambling

Assembly

17. 17

    Arrange half of the roasted eggplant slices in an even layer in a 9x13-inch baking dish, overlapping slightly if needed.

    Equipment: 9x13-inch baking dish
18. 18

    Spread all of the meat sauce evenly over the eggplant layer, using a spatula to reach the edges.

    Equipment: spatula
19. 19

    Top with the remaining eggplant slices in another even layer.

20. 20

    Pour the bechamel sauce over the entire surface, using an offset spatula or the back of a spoon to spread it to the edges and seal in the layers below.

    Equipment: offset spatula
    Tip: Spread bechamel to the edges to seal in the layers
21. 21

    Bake uncovered for 45-50 minutes, until the top is deeply golden brown and you see bubbles breaking through at the edges.

    350°F (175°C)
22. 22

    Remove from oven and let rest for 15 minutes before slicing.

    Tip: Resting allows the layers to set so they cut cleanly