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Categories:
eggplants ground beef onion wine water parsley flakes tomato paste salt pepper breadcrumbs eggs American cheese cinnamon breadcrumbs butter flour milk salt pepper nutmeg egg American cheese
Viewed: 11 - Published at: 8 years agoIngredients
- 2 medium eggplants
- 12 lb ground beef
- 1 cup chopped onion
- 14 cup Burgundy wine
- 14 cup water
- 2 tablespoons parsley flakes
- 3 tablespoons tomato paste
- 1 teaspoon salt
- 1 dash pepper
- 14 cup breadcrumbs
- 2 beaten eggs
- 14 cup grated sharp American cheese
- 1 dash cinnamon
- 14 cup breadcrumbs
- 3 tablespoons butter or 3 tablespoons margarine
- 3 tablespoons flour
- 1 12 cups milk
- 12 teaspoon salt
- 1 dash pepper
- 1 dash nutmeg
- 1 beaten egg
- 14 cup shredded sharp American cheese
Method
- Preheat oven to 350 degrees.
- Pare eggplants; cut into slices 1/4 inch thick.
- Sprinkle with a little salt and set aside.
- In skillet, brown meat and onion; drain off fat.
- Add wine, water, parsley, tomato paste and 1 teaspoon salt and dash pepper.
- Simmer until liquid is nearly absorbed.
- Cool.
- Stir in 1/4 cup bread crumbs and 2 beaten eggs, the first 1/4 cup cheese and cinnamon.
- In sauce pan melt butter, stir in flour and milk and stir until thickened.
- Add a little of the hot sauce to the one beaten egg; return to hot mixture.
- Cook over low heat 2 minutes, stirring constantly.
- Brown eggplant slices on both sides in a little hot oil.
- Sprinkle bottom of 13x9" inch baking dish with remaining bread crumbs.
- Cover with layer of eggplant slices; spoon on all meat mixture.
- Arrange remaining eggplant over meat.
- Pour milk-egg sauce over top with remaining 1/4 cup shredded cheese.
- Bake in over for about 45 minutes.
- Serve hot with spaghetti sauce and Greek salad.
