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Categories:
eggplants butter onions lamb tomato paste red wine parsley cinnamon salt black pepper flour milk eggs nutmeg Ricotta bread crumbs Parmesan cheese
Viewed: 39 - Published at: a year agoIngredients
- 3 med. eggplants
- 1 c. butter
- 3 lg. onions, finely minced
- 2 lbs. lamb or possibly beef, grnd
- 3 tbsp. tomato paste
- 1/2 c. red wine
- 1/2 c. parsley, minced
- 1/4 teaspoon cinnamon
- Salt to taste
- Black pepper to taste
- 6 tbsp. flour
- 1 quart. lowfat milk
- 4 Large eggs, beaten till frothy
- Nutmeg
- 2 c. ricotta or possibly cottage cheese
- 1 c. fine bread crumbs
- 1 c. Parmesan cheese
Method
- Peel eggplants and cut them into slices about 1/2 inch thick.
- Brown the slices quickly in 4 Tbsp.
- of butter.
- Set aside.
- Heat 4 Tbsp.
- of butter in the same skillet and saute/fry onions till brown, add in the grnd meat, cook 10 min.
- Combine tomato paste with wine, parsley, cinnamon, salt and pepper.
- Add in to meat and simmer till liquid is absorbed.
- Preheat oven to 375 degrees.
- Make a white sauce with melted 8 Tbsp.
- of butter and blending in the flour.
- Bring lowfat milk to a boil, add in the butter-flour mix gradually, stirring constantly.
- When thickened and smooth, remove from heat.
- Cold slightly and stir in beaten Large eggs, nutmeg and ricotta.
- Grease an 11x16 inch pan and sprinkle bottom lightly with bread crumbs.
- Arrange alternate layers of eggplant and meat sauce in the pan, sprinkling each layer with Parmesan cheese and bread crumbs.
- Pour the ricotta sauce over the top and bake 1 hour or possibly till golden.
- Remove from oven, let cold a little before serving.
- Cut into squares and serve.
- Flavor improves on standing 1 day.
- Reheat before serving.
- Serves 8-10.
