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Preparation 20 minutes
Cooking time 1 hour
Servings 6


  • 2 medium-sized eggplants, peeled and cut into 1 cm (1/2 in.) slices
  • Salt
  • 30 ml (2 tbsp) olive oil, plus about 250 ml (1 cup) to fry the eggplant
  • 2 medium onions, minced
  • 15 ml (1 tbsp) garlic, minced
  • 500 g (1 lb) ground lamb
  • Salt and freshly ground black pepper
  • 250 ml (1 cup) dry white wine
  • 1 can, 796 ml (28 oz), diced tomatoes
  • 30 ml (2 tbsp) fresh oregano, chopped
  • 30 ml (2 tbsp) butter
  • 30 ml (2 tbsp) all-purpose flour
  • 400 ml (1 2/3 cups) milk
  • 1 ml (1/4 tsp) ground nutmeg
  • 2 egg yolks
  • 375 ml (1 1/2 cups) Emmenthal cheese, grated


  1. Place the slices of eggplant on a large baking sheet, and sprinkle with salt.
  2. Set aside for 1 hour.
  3. In a skillet, heat 30 ml (2 tbsp) of olive oil over medium-high heat.
  4. Sweat the onions for 3 to 4 minutes, stirring occasionally.
  5. Add the garlic and cook for another minute, stirring constantly.
  6. Add the meat. Season with salt and pepper.
  7. Cook for about 4 minutes making sure to break the meat apart into small pieces.
  8. Deglaze with white wine and reduce by two-thirds.
  9. Add the tomatoes and oregano and stir well.
  10. Simmer for about 25 minutes, stirring occasionally. 
  11. Meanwhile, rinse the eggplant slices in cold water. Pat them dry on paper towels.
  12. In a large skillet, add the remaining olive oil and heat over high heat.
  13. Once the oil is hot, fry the eggplant slices on both sides.
  14. Once the eggplant slices are fried, set aside on a large baking sheet coveredwith paper towels.
  15. Preheat the oven to 180°C (350°F).
  16. Drain the meat preparation in a strainer.
  17. Pat the eggplant slices dry, pressing to extract as much oil as possible.
  18. Place half the eggplant slices at the bottom of a Pyrex dish, 20 cm x 20 cm (8 in. x 8 in.).
  19. Add the meat preparation and press lightly.
  20. Top with the remaining eggplant slices. Set aside.
  21. In a saucepan, melt the butter over medium heat.
  22. Add the flour and cook for 2 to 3 minutes, stirring constantly.
  23. Add the milk, stirring with a whisk.
  24. Add the nutmeg and season with salt and pepper.
  25. Cook for about 5 minutes until the sauce thickens. Remove from the heat.
  26. Add the egg yolks.
  27. Add 125 ml (1/2 cup) of the grated Emmenthal and stir well.
  28. Top the eggplant and meat preparation with the sauce.
  29. Sprinkle with the remaining cheese.
  30. Bake in the oven for about 30 minutes or until nicely browned.
  31. Serve immediately.
Availability in stores