| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Main dish, Meats |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ground beef |
| 1 |
|
Medium onion,chopped |
| 2 |
tb |
Snipped parsley |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/8 |
ts |
Nutmeg |
| 1 |
cn |
Tomato sauce(8oz) |
| 1/4 |
c |
Dry red wine |
| 1 |
|
Medium eggplant |
| 1 |
|
Eggs |
| 3/4 |
c |
Milk |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Heat oven to 375'. Cook and stir meat and onion in large skillet until meat
is brown. Drain off fat. Stir in parsley, 1 teaspoon salt, the pepper,
nutmeg, tomato sauce and wine; heat to boiling. Reduce heat and simmer
uncovered 5 minutes. Pare eggplant and cut into 1/2-inch slices. Arrange
half the eggplant slices in ungreased baking dish, 11 3/4x7 1/2x1 3/4
inches; top with remaining eggplant slices and meat mixture. Cover with
aluminum foil and bake until eggplant is tender, about 40 minutes. Beat
eggs, milk and 1/2 teaspoon salt; pour over hot casserole and sprinkle with
cheese. Bake uncovered until custard is set, 10 to 15 minutes. Cool 10
minutes, then cut into squares.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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