2-3 large eggplants
1/2 pound margarine
3 large eggs, well beaten
Italian bread crumbs
1 pound ground meat
2 chopped onions
1 clove garlic
1/2 cup tomato sauce
1 cup water
1 Tablespoon margarine
1/2 cup chopped mint (or parsley)
3 cups milk
2 Tablespoons flour
2 or 3 Tablespoons butter
1/2 teaspoon salt
4 large eggs, slightly beaten
1 cup grated cheese
Wash eggplant and cut into 1/2 inch thick slices.
Sprinkle with salt and let stand at least 10 minutes.
Rinse with cold water and dry with paper towels.
Place slices side by side on oiled cookie sheet.
Brush tops with melted margarine.
Bake at 350ºF until lightly browned.
Prepare meat filling:
Melt margarine in pan and cook the meat, onion and remaining meat filling ingredients for 7 minutes.
Oil bottom and sides of 9 x 13 pan.
Sprinkle with Italian bread crumbs.
Line with one layer of eggplant.
Sprinkle with grated cheese.
Pour 3 well-beaten eggs over layer.
Sprinkle with the meat filling.
Add remaining eggplant on top.
Then make cream topping:
Melt butter, add flour to make a roux (paste).
Bring milk and salt to boil over medium heat.
Add roux, stirring as it thickens.
Remove from heat and add eggs and grated cheese.
Pour over eggplant.
Sprinkle with cinnamon and paprika.
Bake at 325ºF for 45 minutes.
Posted by GourmetGal
January 29, 2010