Ingredients
3 medium potatoes, peeled and cut lengthwise into 1/4-inch slices1 medium eggplant, cut lengthwise into 1/2-inch slices1-1/2 pounds ground lamb or ground beef1 small onion, chopped2 garlic cloves, minced2 plum tomatoes, chopped1-1/4 cups hot water1 can (6 ounces) tomato paste, divided1-1/4 teaspoons salt, divided1/2 teaspoon dried oregano1/2 teaspoon paprika1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg, divided3 tablespoons butter1/4 cup all-purpose flour4 cups 2% milk2 cups shredded mozzarella cheese
Preparation
Preheat oven to 450°. Arrange potato and eggplant slices in 2 greased 15x10x1-in. baking pans, overlapping as needed. Bake until cooked through, 20 minutes. Set aside; reduce oven setting to 400°.
In a large skillet, cook lamb, onion and garlic over medium heat until meat is no longer pink, 7-9 minutes, breaking into crumbles; drain. Stir in tomatoes, water, tomato paste, 1/4 teaspoon salt, oregano, paprika, cinnamon and 1/4 teaspoon nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in remaining 1 teaspoon salt and 1/4 teaspoon nutmeg.
Arrange parcooked potatoes in a greased 13x9-in. baking dish, overlapping as needed. Top with lamb mixture. Arrange eggplant over top, overlapping as needed.
Top with bechamel sauce. Sprinkle with mozzarella cheese. Bake, uncovered, until bubbly and golden brown, about 30 minutes. Let stand 20 minutes before serving.
