| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Meats, Dairy | Greek | Greek, Vegetables | 6 | Servings |
INGREDIENTS
| 2 | md | Eggplants |
| 1/2 | lb | Ground beef |
| 1 | c | Chopped onion |
| 1/4 | c | Burgundy wine |
| 1/4 | c | Water |
| 2 | tb | Parsley flakes |
| 3 | tb | Tomato paste |
| 1 | ts | Salt Dash pepper |
| 1/4 | c | Bread crumbs |
| 2 | Beaten eggs | |
| 1/4 | c | Grated sharp American cheese Dash cinnamon |
| 1/4 | c | Bread crumbs |
| 3 | tb | Butter or margarine |
| 3 | tb | Flour |
| 1 1/2 | c | Milk |
| 1/2 | ts | Salt Dash pepper Dash nutmeg |
| 1 | Beaten egg | |
| 1/4 | c | Shredded sharp American cheese |
INSTRUCTIONS
Oven temperature - 350 degrees. Pare eggplants; cut into slices 1/4 inch thick. Sprinkle with a little salt and set aside. In skillet, brown meat and onion; drain off fat. Add wine, water, parsley, tomato paste and 1 teaspoon salt and dash pepper. Simmer until liquid is nearly absorbed. Cool. Stir in 1/4 cup bread crumbs and 2 beaten eggs, the first 1/4 cup cheese and cinnamon. In sauce pan melt butter, stir in flour and milk and stir until thickened. Add a little of the hot sauce to the one beaten egg; return to hot mixture. Cook over low heat 2 minutes, stirring constantly. Brown eggplant slices on both sides in a little hot oil. Sprinkle bottom of 12 x 7 1/2 x 2 inch baking dish with remaining bread crumbs. Cover with layer of eggplant slices; spoon on all meat mixture. Arrange remaining eggplant over meat. Pour milk-egg sauce over top with remaining 1/4 cup shredded cheese. Bake in over for about 45 minutes. Serve hot with spaghetti sauce and Greek salad. Posted to MM-Recipes Digest V3 #253 Date: Mon, 16 Sep 1996 09:08:02 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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