Preheat the oven to 375 degrees F. Grease a deep-dish (11 by 14) lasagna pan. Season the eggplant slices, flour, egg wash and bread crumbs with Essence. Dredge the eggplant in the flour. Dip each eggplant in the egg wash, letting the excess drip off. Dredge the eggplant in the bread crumbs, coating completely. In two large pans, over medium heat, add 1/2 cup of the oil to each pan. When the oil is hot, pan-fry the eggplant for 2 to 3 minutes on each side, or until crispy. Remove and drain on paper towels. Season with Essence. Fry the eggplant in batches. To assemble, spread 2 cups of the lamb sauce over the bottom of the pan. Crumble 1/3 of the cheese over the lamb sauce. Lay 10 slices of the eggplant over the cheese. Repeat the process with the remaining ingredients. Spread the Bichamel Sauce over the top and bake for 45 minutes or until golden and bubbly. Remove from the oven and cool for 10 minutes before slicing. Garnish with parsley.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Spicy Lamb Sauce:
In a large nonreactive saucepan, over medium heat, add the oil. When the oil is hot, add the meat and season with salt and crushed red pepper. Brown the meat for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the water and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes or cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before serving.
Yield: about 4 to 6 cups
Bechamel Sauce:
In a saucepan combine oil and flour, stirring it to a smooth paste. Cook over low heat, stirring constantly, 4 minutes, without letting the roux brown. Gradually add milk, whisking constantly, and season to taste with salt, pepper, and nutmeg. Cook for 5 minutes, stirring constantly. If sauce has any lumps, strain it before using.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1171.41 Kcal (4904 kJ)
Calories from fat	479.08 Kcal
		% Daily Value*
Total Fat	53.23g	82%
Cholesterol	76.33mg	25%
Sodium	3028.39mg	126%
Potassium	3400.56mg	72%
Total Carbs	144.18g	48%
Sugars	56.69g	227%
Dietary Fiber	42.92g	172%
Protein	38.83g	78%
Vitamin C	30.7mg	51%
Vitamin A	0.1mg	3%
Iron	6.6mg	37%
Calcium	600.2mg	60%

Amount Per 100 g
Calories	76.01 Kcal (318 kJ)
Calories from fat	31.09 Kcal
		% Daily Value*
Total Fat	3.45g	82%
Cholesterol	4.95mg	25%
Sodium	196.51mg	126%
Potassium	220.66mg	72%
Total Carbs	9.36g	48%
Sugars	3.68g	227%
Dietary Fiber	2.78g	172%
Protein	2.52g	78%
Vitamin C	2mg	51%
Iron	0.4mg	37%
Calcium	38.9mg	60%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

27.1

Points
29

PointsPlus

Good Points

saturated fat free,
low cholesterol,
good source of fiber

Bad Points

High in Sodium,
High in Sugar

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