INGREDIENTS

INSTRUCTIONS

Fat grams    per serving:              Approx. Cook Time: 90 Remove
1/2-inch-wide strips of peel lengthwise from eggplants, leaving 1/2-inch
peel between the strips. Cut into thick slices, sprinkle with salt, and let
stand between two heavy plates while browning meat and making sauce.
In frying pan melt the 4 tablespoons butter and in it saute meat and
onions until meat is browned. Add tomato paste, parsley, wine, salt and
pepper, and water. Simmer until liquid is absorbed. Cool. Stir in cinnamon,
eggs, cheese and half the bread crumbs.
Make sauce: In saucepan melt the 6 tablespoons butter over low heat.
Add flour and stir until well blended. Remove from heat. Gradually stir in
milk. Return to heat and cook, stirring, until sauce is thick and smooth.
Add salt and pepper to taste and the nutmeg. Combine egg yolks with a
little of the hot sauce, then stir egg mixture into sauce and cook over
very low heat for 2 minutes, stirring constantly.
Brown eggplant slices on both sides in hot oil. Grease an ovenproof
casserole and sprinkle bottom with remaining bread crumbs. Cover with layer
of eggplant slices, then a layer of meat, and continue until all eggplant
and meat is used, finishing with a layer of eggplant. Cover with sauce,
sprinkle with grated cheese, and bake in a 350-degree oven for 1 hour.
Serve hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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