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|Eggplants||2 Pound (2 Medium)|
|Ground beef||1⁄2 Pound|
|Ground lamb||1⁄2 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Tomato paste||3⁄4 Cup (12 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Eggs||2 , beaten|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1 Dash|
|Milk||2 Cup (32 tbs)|
|Egg yolks||2 , beaten|
|Lemon juice||2 Tablespoon|
|Cooking oil||4 Tablespoon (Adjust Quantity As Needed)|
|Grated parmesan cheese||2 Tablespoon|
|Butter/Margarine||1 Tablespoon, melted|
Calories 638 Calories from Fat 423
% Daily Value*
Total Fat 47 g73%
Saturated Fat 19.3 g96.7%
Trans Fat 0 g
Cholesterol 228.5 mg
Sodium 635.1 mg26.5%
Total Carbohydrates 29 g9.6%
Dietary Fiber 7.3 g29.1%
Sugars 12.7 g
Protein 26 g51.8%
Vitamin A 23% Vitamin C 25.7%
Calcium 26.4% Iron 17.9%
*Based on a 2000 Calorie diet
Sprinkle slices with a little salt; set aside.
In skillet cook ground beef, ground lamb, and onion till meat is browned and onion is tender.
Drain off fat.
Stir in tomato paste, parsley, red wine, and water.
Simmer, uncovered, for 5 minutes; cool.
Stir in the 2 eggs, the 1/4 cup parmesan cheese, the 1/4 cup bread crumbs, the teaspoon salt, cinnamon, and the 1/8 teaspoon pepper.
Set aside.In medium saucepan melt the 1/4 cup butter or margarine.
Stir in flour, the 1/4 teaspoon salt, nutmeg, and dash pepper.
Add milk all at once; cook and stir till mixture is thickened and bubbly.
Stir about 1 cup of the hot mixture into egg yolks; return to remaining hot mixture in saucepan.
Cook and stir for 2 minutes more.
Remove from heat; gradually stir in lemon juice.
In large skillet brown eggplant slices in a little hot oil, about 11/2 minutes on each side.
Drain on paper toweling.
Sprinkle bottom of a greased 12x71/2x2-inch baking dish with 2 tablespoons of the remaining bread crumbs.
Layer with half of the eggplant.
Spread with meat mixture; top with the remaining eggplant.
Pour milk mixture over all.
Cover and bake in 350Â° oven for 45 minutes.
Combine the remaining 2 tablespoons bread crumbs, the 2 tablespoons parmesan cheese, and the 1 tablespoon melted butter or margarine; sprinkle atop casserole.
Bake about 15 minutes more.