6 tablespoons EVOO
1 1/2 pounds ground lamb
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
4 cloves garlic, finely chopped
1 small fresh red chile pepper, such as Fresno, seeded and very finely chopped, or 1 teaspoon red pepper flakes
1 onion, finely chopped
1 sprig fresh oregano, very finely chopped
1/4 cup tomato paste
1/2 cup dry red wine
1/2 cup chicken stock
A few wide strips lemon zest
1 large fresh bay leaf
1 cinnamon stick
One 28-to-32-ounce can diced tomatoes or whole San Marzano tomatoes, chopped
2 medium to large eggplants (they should be very firm and heavy)
4 large or jumbo organic eggs, separated
3 cups panko
1 1/2 cups grated Kefalotyri cheese or Parmigiano-Reggiano
1/2 cup fresh flat-leaf parsley leaves, very finely chopped
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons granulated onion
4 tablespoons butter
3 rounded tablespoons all-purpose flour
2 to 2 1/2 cups milk
Freshly grated nutmeg
The casserole can be covered and refrigerated for a make-ahead meal. Reheat, covered, until heated through, then sprinkle with more cheese and bake, uncovered, to crisp the top.
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