| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
Greek |
Main dish, Casseroles, Greek, Holiday |
12 |
Servings |
INGREDIENTS
| 2 |
lg |
Eggplant |
|
|
Salt |
| 3 |
|
Potatoes |
|
|
Olive oil |
| 2 |
lg |
Onions; chopped |
| 1 |
lb |
Ground beef |
| 6 |
tb |
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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