| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Meats, Dairy | Main dish | 6 | Servings | |
INGREDIENTS
| 1 | Medium eggplant | |
| 1 | ts | Salt |
| 1/2 | c | All-purpose flour |
| Vegetable oil | ||
| 2 | tb | Butter or margarine |
| 1 | lb | Ground lamb |
| 1/2 | c | Chopped onion |
| 1 | cn | Tomato sauce(8oz) |
| 1 | c | Dry red wine |
| 1 | tb | Snipped parsley |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground pepper |
| 1/4 | ts | Ground nutmeg |
| 1 | Egg,beaten | |
| 1/2 | c | Parmesan cheese |
| 1/4 | c | Dry bread crumbs |
| 3 | tb | Butter or margarine |
| 3 | tb | Flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground nutmeg |
| 1 3/4 | c | Milk |
| 2 | Eggs | |
| 1/4 | c | Parmesan cheese |
| 1/4 | c | Dry bread crumbs |
| 1/4 | c | Parmesan cheese |
INSTRUCTIONS
Pare eggplant; cut crosswise into 1/4-inch slices. Sprinkle slices with 1 teaspoon salt. Coat with 1/2 cup flour; shake off excess. Heat 2 tablespoons oil. Fry several eggplant slices in hot oil until golden brown. Repeat with remaining slices, adding more oil when necessary; drain on paper towels. Melt 2 tablespoons butter in 10-inch skillet. Cook and stir lamb and onion in butter over medium heat until lamb is brown. Stir in tomato sauce, wine, parsley, 1/2 teaspoon salt, the pepper and 1/4 teaspoon nutmeg. Cook uncovered until half of the liquid is absorbed, about 20^? minutes. Stir in 1 beaten egg, 1/2 cup cheese and 1/4 cup bread crumbs. Remove from heat. Heat oven to 375'. Melt 3 tablespoons butter in 2-quart saucepan. Stir in 3 tablespoons flour, 1/2 teaspoon salt and 1/4 teaspoon nutmeg. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Add milk, stirring constantly until sauce boils. Beat 2 eggs slightly. Stir small amount of hot milk mixture into eggs. Stir egg-milk mixture back into hot mixture in pan. Stir in 1/4 cup cheese. Grease baking dish, 12x8x2 inches. Sprinkle 1/4 cup bread crumbs evenly in dish. Arrange half of the eggplant slices in dish; cover with lamb mixture. Sprinkle with 2 tablespoons of the cheese; top with remaining eggplant slices. Pour sauce over eggplant slices; sprinkle with remaining 2 tablespoons cheese. Bake uncovered 45 minutes. Remove from oven; let stand 20 minutes before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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