Lamb and Eggplant Aubergine Pastitsio
Transport your taste buds to the Mediterranean with this irresistible Lamb and Eggplant Aubergine Pastitsio—a comforting Greek-inspired casserole that layers tender roasted eggplant, richly spiced lamb ragu, al dente pasta, and a creamy, golden béchamel sauce. Highlighted by the deep flavors of cinnamon, allspice, and red wine, this dish combines hearty and aromatic ingredients to create a truly unforgettable meal. Perfect for special occasions or a refined weeknight dinner, this crowd-pleaser is baked to perfection, topped with a sprinkle of Parmesan cheese for a crispy finish. Serve it warm with a side of fresh salad or crusty bread for a complete dining experience. Whether you call it pastitsio or Mediterranean pasta bake, it’s a culinary masterpiece your family and friends will love!
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Recipe Information
Ingredients
- 500 g Ground lamb
- 2 medium-sized Eggplant (aubergine)
- 4 tbsp Olive oil
- 1 large, finely chopped Onion
- 3 minced Garlic cloves
- 400 g (1 can) Crushed tomatoes
- 2 tbsp Tomato paste
- 100 ml Dry red wine
- 0.5 tsp Ground cinnamon
- 0.5 tsp Ground allspice
- 1 tsp Dried oregano
- 2 tbsp (chopped) Fresh parsley
- 300 g Pasta (like penne or ziti)
- 50 g Grated Parmesan cheese
- 500 ml Milk
- 50 g Butter
- 50 g All-purpose flour
- 0.25 tsp Nutmeg
- to taste Salt
- to taste Black pepper
Instructions
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Slice the eggplants into 1 cm (1/2 inch) thick rounds. Place them on the baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Roast for 20 minutes, flipping halfway, until golden and tender. Set aside.
While the eggplants cook, heat 2 tablespoons of olive oil in a large pan over medium heat. Sauté the onion for 3-4 minutes until softened. Add the garlic and cook for 1 minute more.
Add the ground lamb to the pan and cook until browned, breaking up the meat with a spoon.
Stir in the tomato paste and cook for 1 minute to deepen the flavor. Add the crushed tomatoes, red wine, cinnamon, allspice, oregano, parsley, salt, and black pepper. Simmer for 15-20 minutes until thickened. Remove from heat and set aside.
Cook the pasta in salted boiling water according to the package instructions until al dente. Drain and toss with 25 g (half) of the grated Parmesan cheese.
To make the béchamel sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, until it forms a smooth paste (roux). Gradually add the milk, whisking constantly to prevent lumps. Cook for 5-7 minutes until thickened. Season with nutmeg, salt, and black pepper.
Assemble the pastitsio in a greased 9x13 inch (23x33 cm) baking dish. Spread half of the pasta on the bottom, followed by a layer of roasted eggplant. Add the lamb mixture as the next layer, then the remaining pasta on top.
Pour the béchamel sauce evenly over the top of the casserole, spreading to cover completely. Sprinkle with the remaining Parmesan cheese.
Bake in the preheated oven for 30-35 minutes until the top is golden and bubbling. Let it rest for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
37114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 559.2 g | 717% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 19001 mg | 826% | |
| Total Carbohydrate | 7560.0 g | 2749% | |
| Dietary Fiber | 2030.7 g | 7253% | |
| Total Sugars | 4731.0 g | ||
| Protein | 1527.7 g | 3055% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 28180 mg | 2168% | |
| Iron | 1018.8 mg | 5660% | |
| Potassium | 338331 mg | 7199% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
