| 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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