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|American cheese||2 Ounce|
|Eggplants||2 Pound, peeled (2 Medium Sized)|
|Onions||2 Medium, quartered|
|Parsley sprigs||8 , stems removed|
|Boneless beef chuck||1 Pound, gristle and excess fat removed|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Tomato paste||1 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|All purpose flour||3 Tablespoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Cooking oil||1 Tablespoon|
Serving size: Complete recipe
Calories 2789 Calories from Fat 1550
% Daily Value*
Total Fat 173 g266.7%
Saturated Fat 77 g385%
Trans Fat 0 g
Cholesterol 1095.1 mg
Sodium 3706 mg154.4%
Total Carbohydrates 158 g52.6%
Dietary Fiber 41.6 g166.5%
Sugars 49.4 g
Protein 145 g289.1%
Vitamin A 75.9% Vitamin C 110.6%
Calcium 88.6% Iron 98.7%
*Based on a 2000 Calorie diet
Fold the slice of bread in half; shred.
Remove and set aside.
Shred cheese; remove and set aside.
In-sertthe slicing disk in work bowl.
Cut eggplants into pieces to fit feed tube; slice.
Transfer to another dish; sprinkle with a little salt and set aside.
Place steel blade in work bowl.
Add onions and parsley; process till coarsely chopped.
Remove and set aside.
Reinsert steel blade in work bowl.
Cut meat into 1-inch pieces; add half of the meat to work bowl.
Process with on/off turns till chopped; transfer to large skillet.
Repeat with remaining meat; add to skillet.
Add onion mixture.
Cook till browned; dram off excess fat.
Stir in wine, water, tomato paste, 1 teaspoon salt, and dash pepper.
Simmer about 4 minutes or till liquid is nearly evaporated; cool slightly.
Stir in half of the bread, half the cheese, 2 eggs, and the cinnamon; set aside.
For sauce, in saucepan melt the butter or margarine; stir in flour, 1/2 teaspoon salt, nutmeg, and dash pepper.
Add milk all at once; cook and stir till thickened and bubbly.
Stir half of the hot mixture into the 1 beaten egg; return all to saucepan.
Cook and stir over low heat 2 minutes; set aside.
Brown eggplant slices in a little hot oil.
Sprinkle bottom of a 12x7 1/2x2-inch baking dish with remaining bread.
Cover with half the eggplant; spoon on the meat mixture.
Arrange remaining eggplant slices atop; pour sauce over all.
Bake, uncovered, in 350° oven about 45 minutes or till set.
Sprinkle with remaining cheese.
Bake 2 to 3 minutes longer to melt cheese.