Greek Lamb and Eggplant Pasta Bake
1 tbsp oil
1 onion, finely chopped
500g minced lamb
cup chopped flat-leaf parsley
1 clove garlic, crushed
1 tsp dried oregano
tsp ground cinnamon
salt and freshly ground black pepper, to taste
600g eggplant, cut into 2cm pieces
700ml bottle tomato passata (Italian tomato cooking sauce)
40g butter, chopped
cup plain flour
2 cups milk
250g Greek-style natural yoghurt
cup grated parmesan cheese
300g penne pasta, cooked to packet instructions, drained
Heat oil in a large saucepan and cook the onion over medium heat for 3-4 minutes. Add lamb and cook over high heat, stirring to break up lumps for 5 minutes or until browned.
Stir in the parsley, garlic, oregano, cinnamon, sugar and seasonings and cook for 1-2 minutes. Add the eggplant and passata, cover and simmer for 30-40 minutes.
Remove the lid and cook for a further 10 minutes until reduced slightly.
Melt the butter in a saucepan over medium heat, add the flour and nutmeg and cook, stirring, for 1-2 minutes without colouring.
Whisk in the milk and then cook until smooth and thick, whisking continuously.
Remove from the heat and whisk in eggs, yoghurt and half the parmesan. Season with salt to taste.
Combine half of the pasta with the red sauce and spoon into a lightly buttered 5litre casserole dish.
Combine the remaining pasta with the white sauce and spread over the red sauce.
Sprinkle with the remaining cheese. Bake at 200°C for 25-30 minutes or until golden brown.
Source: Dairy Australia