This layered meat and vegetable dish is not too complicated and makes enough for a few meals, which is a huge plus around here. The cinnamon and allspice are a nice change of pace from the typical Italian seasonings, and are reminiscent of the flavors found in Greek Moussaka.
2 lb. ground lamb
2 medium eggplants, cut into 1/4″ slices
2 medium zucchini, cut into 1/8″ slices
12 oz. mozzarella
3/4 cup freshly grated parmesan cheese
1 large onion, chopped
3 cloves garlic, chopped
1 can diced tomatoes, liquid drained
3 tbsp. tomato paste
1 tsp. cinnamon
1/2 tsp allspice
1/2 cup red wine
3 tbsp. fresh parsley, chopped
Spread out slices of eggplant and zucchini and sprinkle sea salt over them. Let them sit for 30 minutes, and then blot moisture from tops of slices. This will remove much of the moisture that tends to make veggie lasagna dishes soupy, as well as remove any of the bitterness in the eggplant. Cook the slices of eggplant in olive oil a large pan, in batches, until slices are lightly browned. You can also brush olive oil on slices and put under broiler on trays until browned if preferred.
In a large pan, heat olive oil (or other preferred oil) to medium heat and cook onion until translucent. Add the garlic and spices and cook, stirring, for 30 seconds. Add lamb and cook until browned. Add diced tomatoes, tomato paste, and wine. Simmer for 30 minutes or until liquid is gone. Add parsley, and season with salt and pepper to taste.
Heat oven to 350 degrees. In a 9x 13 pan, place a layer of the eggplant on the bottom, then 1/3 of the meat sauce, then 1/3 of the cheeses. Continue with a layer of zucchini, then 1/3 of the meat sauce, and 1/3 of the cheeses. Finish with a layer of eggplant, the remaining meat sauce, and remaining cheese. Bake covered with foil for 35 minutes. Remove foil and continue cooking until cheese is brown and bubbly. Allow to site for 15 minutes before serving.