LAMB AND EGGPLANT LASAGNE

Yields 4 to 6 servings

This is a sumptuous and gluten-free recipe that uses slices of eggplant in lieu of pasta. Use a high-sided baking dish to keep in all the juices. It is a great make-ahead meal, as it can sit in the refrigerator for up to 3 days before baking. The pomodoro used here is a simple, versatile sauce that can be tossed with pasta as well for a quick dinner. It will keep for several days in the refrigerator.

1½ small yellow onions

6 garlic cloves

1 (28-ounce) can peeled tomatoes

½ cup plus 2 tablespoons extra-virgin olive oil

Pinch of chili flakes

Kosher salt

1 pound ground lamb

1 tablespoon Hungarian paprika

2 teaspoons ground cumin

2 teaspoons ground coriander

3 medium Italian eggplants

¼ cup balsamic vinegar

2 cups shredded mozzarella cheese

1 cup crumbled feta cheese

2 tablespoons chopped fresh parsley

To make the pomodoro sauce, finely mince or grate the small whole onion and 3 garlic cloves; reserve. Process the peeled tomatoes in a food processor until smooth and set aside. Heat ¼ cup of the olive oil in a saucepan over medium-low heat. Add the minced onion and cook, stirring often, until very soft, about 12 minutes. Add the garlic and cook, stirring often, for 2 to 4 minutes. Add the chili flakes; cook for 1 minute more. Add the pureed tomatoes and season lightly with salt; cook, stirring occasionally, until the sauce thickens slightly and the flavors meld, 15 to 20 minutes.

Mince the remaining 3 garlic cloves and yellow onion half. In a sauté pan over medium-high heat, sauté the onion in 2 tablespoons of the olive oil until it begins to soften, add the garlic and cook for another minute or two. Add the ground lamb and cook, breaking the meat up with a spatula. Once the meat is almost cooked through, add the spices and 2 teaspoons salt. Turn off the heat and stir in 1 cup pomodoro sauce. Season with salt.

Slice the eggplant across into circles roughly ½ inch thick. Salt both sides of the eggplant and drizzle with balsamic vinegar and the remaining olive oil, making sure each piece of eggplant is coated.

On a medium grill (or grill pan), cook the eggplant until both sides are nicely charred.

Once finished, place all the eggplant slices in a bowl and cover with plastic wrap.

Preheat the oven to 350°F. For best results use a deep 2½-quart casserole dish. Spread ½ cup of the pomodoro sauce on the bottom of the casserole dish. Line the bottom with half the eggplant in one even layer, trying to cover as much of the sauce as possible without overlapping the eggplant too much. Spread half the lamb mixture over the eggplant in an even layer. Cover the lamb with 1 cup of the mozzarella. Spread the remaining lamb on top of the cheese. Continue with another layer of eggplant. Cover the eggplant with the rest of the pomodoro sauce. Finish with the remaining 1 cup mozzarella. Cover with aluminum foil and bake for 30 minutes, or until the center is hot and the sauce is bubbling around the sides of the dish. Remove the foil and garnish with the feta and parsley.