| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | Greek | Casseroles, Greek, Holiday, Main dish | 12 | Servings |
INGREDIENTS
| 2 | Eggplant | |
| Salt | ||
| 3 | Potatoes | |
| Olive oil | ||
| 2 | Onions, chopped | |
| 1 | lb | Ground beef |
| 6 | T | Butter, melted divided |
| 1/2 | c | Parsley, chopped |
| 1 | c | Tomato sauce |
| 1/4 | c | Breadcrumbs |
| 1/3 | c | All-purpose flour |
| 2 | c | Milk |
| 2 | Eggs, separated | |
| 1/4 | c | Romano cheese, grated |
| ds | Nutmeg, ground |
INSTRUCTIONS
Slice eggplant and sprinkle with salt; set aside for 15 to 20 minutes. Pare and slice potatoes; dry eggplant slices. Brown eggplant and potatoe slices in olive oil. Drain on paper towels and set aside. Saute onion and ground beef in 2 tablespoons melted butter until brown; add parsley and tomato sauce and simmer for 10 minutes. Dust a greased 13x9x2-inch baking dish with breadcrumbs. Place a layer of potatoes, eggplant, and meat mixture in pan; repeat layers, ending with eggplant. Combine remaining butter and flour; cook over low heat, stirring constantly. Heat milk; gradually add to flour mixture, stirring constantly. Cook over low heat until thick; cool slightly. Beat egg yolks, and combine with cheese and nutmeg; add to sauce. Beat egg whites until stiff and fold into sauce. Pour sauce over eggplant-meat layers. Bake at 350 degrees for 45 to 55 minutes or until golden brown. SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for you by Nancy Coleman.
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