| 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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