| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Meat |
10 |
Servings |
INGREDIENTS
| 2 |
md |
Eggplant; peeled and cut in 1/2 inch slices |
| 1 |
c |
Butter |
| 3 |
lg |
Onions; finely chopped |
| 2 |
lb |
Ground lamb (beef is ok) |
| 3 |
tb |
Tomato paste |
| 1 |
c |
Red wine |
| 1/2 |
c |
Chopped parsley |
| 1/4 |
ts |
Cinnamon |
| 6 |
tb |
Flour |
| 1 |
qt |
Milk |
| 4 |
|
Eggs; well beaten |
|
|
Nutmeg to taste |
| 2 |
c |
Ricotta cheese |
| 1 |
c |
Fine bread crumbs |
| 1 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Brown eggplant in 4 tablespoons butter. Put aside. Heat 4 more tablespoons
butter; cook onions until yellow. Add ground meat; cook 10 minutes. Combine
tomato paste, wine, parsley, cinnamon and salt and pepper to taste. Stir
into meat. Simmer, stirring often, until liquid has been absorbed. Remove
from heat. Make white sauce by melting 8 tablespoons butter, blending in
flour and stirring well. In saucepan, bring milk to boil and add gradually
to butter-flour mixture, stirring constantly. When thick and smooth, remove
from heat. Cool slightly; stir in eggs, nutmeg, Ricotta (or cottage)
cheese, salt and pepper. Grease 11x16 pan and sprinkle bottom with bread
crumbs. Put alternate layers of eggplant and meat in pan, sprinkling each
layer with Parmesan and crumbs. Pour Ricotta over top and bake at 375 for 1
hour or until top is golden. Cut & serve.
MRS VIRGINIA M. STRAUB
HELENA, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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