| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Meats, Dairy |
|
Entree’/sid, To post, Vegetables, Casseroles, Make ahead |
10 |
Servings |
INGREDIENTS
| 4 |
lb |
Eggplant |
|
|
Salt |
| 2 |
lb |
Lean Ground Beef |
| 1 1/2 |
c |
Chopped Onion |
| 1 |
|
Stick Butter Or Margarine, divided |
| 1/2 |
c |
Burgundy Wine |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Freshly Ground Black Pepper |
| 1 1/2 |
ts |
Oregano Or Thyme |
| 1 |
tb |
Fresh Parsley, chopped |
| 2 |
|
Eggs, beaten |
| 1 |
c |
Sharp Cheddar Cheese, grated, divided |
| 1/2 |
c |
Bread Crumbs, divided |
|
|
Olive Oil |
| 2 |
cn |
(16 Oz.) Plum Tomatoes, drained |
| 1/3 |
c |
Flour |
| 3 |
c |
Milk |
|
|
Salt, Pepper And Nutmeg, to taste |
| 4 |
|
Egg Yolks, lightly beaten |
INSTRUCTIONS
Peel eggplant and slice crosswise thinly. Sprinkle with salt; place in
colander and weight with a plate to drain (to remove bitteness). Let stand
1/2 hour. Saute beef and onions until browned and cooked. Drain to remove
excess fat, and add 2 tbs. margarine, seasonings, and wine. Stir to melt
butter and blend in seasonings. Simmer until no liquid remains. Stir in 2
eggs, 3/4 cup of the cheese, and half the bread crumbs. Lightly dip
eggpland in oil; place on cookie sheets and broil until brown on boths
sides. Grease 4-quart casserole well, and sprinkle with remaining crumbs.
Fill with layers of eggplant, meat, tomatoes--ending with eggplant, and
leaving room for expansion at the top. Melt rest of butter; blend in flour,
egg yolks, and remainder of seasonings mixed with milk. Cook until
thickened, stirring constantly. Pour sauce over casserole; sprinkle on
remaining cheese. Bake at 350° for 45 to 60 minutes, until top is golden.
Serves 10 to 12.
May be frozen before adding the white sauce and finished at serving time.
Source: "Mountain Measures"---Junior League of Charleston, WV ed. 1974
Recipe by: Mrs. Laurance Morrison Posted to MC-Recipe Digest V1 #636 by
Bill Spalding <billspa@icanect.net> on Jun 06, 1997
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