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!

Nutriscore Rating: 83/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

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
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Add the ground lamb to the pan and cook until browned, breaking up the meat with a spoon.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Pour the béchamel sauce evenly over the top of the casserole, spreading to cover completely. Sprinkle with the remaining Parmesan cheese.

Step 10

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

Serving size	(162482.1g)

Amount per serving	% Daily Value*
Calories	37113.6

Total Fat 559.2g	0%
Saturated Fat 89.4g	0%
Polyunsaturated Fat 13.9g
Cholesterol 693.9mg	0%
Sodium 19001.2mg	0%
Total Carbohydrate 7560.0g	0%
Dietary Fiber 2030.7g	0%
Total Sugars 4731.0g
Protein 1527.7g	0%

Vitamin D 254.9IU	0%
Calcium 28179.6mg	0%
Iron 1018.8mg	0%
Potassium 338330.7mg	0%

*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.

Source of Calories

Fat: 12.2%

Protein: 14.8%

Carbs: 73.1%