INGREDIENTS

INSTRUCTIONS

for gordon@mpsnet.com.mx, I've used this recipe ever since I found it in
THE NEW YORKS TIMES COOKBOOK in 61. It's heavenly, and you can substitute
ground beef for the lamb if you don't care for lamb. It's possible to cut
out some of the fat, if you wish. Use some lofat ingredients, like milk and
ricotta, and maybe eggbeaters. A great buffet dish!!
1. Peel the eggplant and cut them into slices about 1/2" thick. Brown the
slices quickly in 4 Tablespoons of the butter. Set aside.
2. Heat 4 Tablespoons of the butter in same skillet and cook the onions
until they are brown. Add the lamb and cook 10 minutes. Combine the tomato
paste with the wine, parsley, cinnamon, salt and pepper. Stir this mixture
into the meat and simmer over low heat until all of the liquid has been
absorbed. Remove the mixture from the fire.
3. Preheat the oven to 375.
4. Make a white sauce by melting 8 Tablespoon of butter and blending in the
flour. Meanwhile bring the milk to a boil and add it gradually to the flour
mix. When thickened and smooth remove from heat. Cool slightly and stir in
eggs, nutmeg and ricotta cheese.
5. Grease an 11x16" pan and sprinkle bottom lightly with bread crumbs.
Arrange alternate layers of eggplant and meat sauce in the pan, sprinkling
each layer with Parmesan cheese and bread crumbs. Pour the white sauce over
the top and bake one hour until top is golden. Remove from the oven and
cool 20-30 minutes before serving. 8-10 servings Posted to KitMailbox
Digest  by ddmmom@popalex1.linknet.net on Jul 16, 1997

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