Greek Lamb and Eggplant Casserole
Greek Lamb & Eggplant Casserole
with Parmesan Custard
An all-time personal favorite Greek recipe is called Pastitsio. The name derived from an Italian word that means “mess,” referring to its layer of custard pasta topping a rich lamb and eggplant stew. It is purely Greek comfort food. A recipe for it is in my book Chef Sharing the Table. And for special occasions, I like to share this with company.
ONWARD:
Lightening the carb load, I created this dish for an everyday supper. It still has the alluring, spicy lamb and eggplant stew but topped with a layer of creamy parmesan custard. This casserole is one of those dishes that taste better the day after making. So, prepare it on a Sunday and enjoy leftovers on a weeknight.
6 servings
INGREDIENTS:
2 tablespoon Gaea extra virgin olive oil flavored with garlic
1 cup onion, small dice
1 pound lean ground lamb
2 teaspoons sea salt, divided
1 teaspoon ground cinnamon
½ teaspoon fresh ground black pepper
1 ½ teaspoon dry Greek oregano
1 pound eggplant, peeled, ½ inch dice (5 cups)
28 ounces San Marzano tomatoes with juice (crush the tomatoes with your clean hands)
2 tablespoons butter
4 tablespoons cream cheese
¼ teaspoon fresh grated nutmeg
½ teaspoon fresh ground black pepper
½ cup half and half
¼ cup Parmigiano Reggiano, grated
3 large eggs, beaten
DIRECTIONS:
In a 4-quart heavy-bottom non-reactive pot, heat the olive oil. Add the onion and cook until soft. Add the lamb and cook over medium-high heat until no longer pink.
Add the salt, cinnamon, black pepper, and oregano. Stir for about 2 minutes. Stir in the eggplant and tomatoes. Simmer, covered with a lid over low heat until the eggplant is tender, about 40 minutes, stirring often. Remove the lid and continue to cook uncovered until thick.
While the lamb mixture is cooking, melt the butter in a medium-sized saucepan over medium heat. Add the cream cheese, salt, and black pepper. Melt and stir. Once melted, slowly pour in the half-and-half and whisk until smooth. Gradually add the Parmesan cheese while whisking continuously. Remove from heat and cool.
Preheat oven to 350.
Just before assembling, gradually whip the sauce into the beaten eggs.
Place the lamb and eggplant mixture into a 4-quart baking dish. Top with the cheese sauce with eggs. Place in the oven and bake until browned and set on the top, about twenty-five to thirty minutes. Remove from the oven and let sit five minutes before serving.
Greek Lamb and Eggplant Casserole
ingredients:
- 2 tablespoon Gaea extra virgin olive oil flavored with garlic
- 1 cup onion, small dice
- 1 pound lean ground lamb
- 2 teaspoons sea salt, divided
- 1 teaspoon ground cinnamon
- ½ teaspoon fresh ground black pepper
- 1 ½ teaspoon dry Greek oregano
- 1 pound eggplant, peeled, ½ inch dice (5 cups)
- 28 ounces San Marzano tomatoes (crush the tomatoes with your clean hands)
- 2 tablespoons butter
- 4 tablespoons cream cheese
- ¼ teaspoon fresh grated nutmeg
- ½ teaspoon fresh ground black pepper
- ½ cup half and half
- ¼ cup Parmigiano Reggiano, grated
- 3 large eggs, beaten
instructions:
How to cook Greek Lamb and Eggplant Casserole
- In a 4-quart heavy-bottom non-reactive pot, heat the olive oil. Add the onion and cook until soft. Add the lamb and cook over medium-high heat until no longer pink.
- Add the salt, cinnamon, black pepper, and oregano. Stir for about 2 minutes. Stir in the eggplant and tomatoes. Simmer, covered with a lid over low heat until the eggplant is tender, about 40 minutes, stirring often. Remove the lid and continue to cook uncovered until thick.
- While the lamb mixture is cooking, melt the butter in a medium-sized saucepan over medium heat. Add the cream cheese, salt, and black pepper. Melt and stir. Once melted, slowly pour in the half-and-half and whisk until smooth. Gradually add the Parmesan cheese while whisking continuously. Remove from heat and cool.
- Preheat oven to 350.
- Just before assembling, gradually whip the sauce into the beaten eggs.
- Place the lamb and eggplant mixture into a 4-quart baking dish. Top with the cheese sauce with eggs. Place in the oven and bake until browned and set on the top, about twenty-five to thirty minutes. Remove from the oven and let sit five minutes before serving.
Calories
380Fat (grams)
26Sat. Fat (grams)
11Carbs (grams)
15Fiber (grams)
6Net carbs
9Sugar (grams)
9Protein (grams)
23Sodium (milligrams)
955Cholesterol (grams)
120