2 pounds ground hamburger
2 tbs. olive oil
2 onions, finely chopped
3 tbs. tomato paste
½ cup dry red wine
3 tbs. minced parsley
salt and pepper
¼ tsp. ground cinnamon
¼ tsp. allspice
2 cloves garlic, minced
2 large eggplants, unpeeled
6 tbs. olive oil
8 tbs. butter or margarine
½ cup flour
4 cups milk
1 tsp. salt
¼ tsp. grated nutmeg
pepper
5 eggs, well beaten
¼ cup dry bread crumbs
1 cup grated Parmesan cheese
Sauté beef in oil in a large skillet. When browned, add onions and continue cooking until they are golden. Add tomato paste, wine, parsley, salt, pepper, cinnamon, allspice and garlic. Cover and simmer for 45 minutes or until sauce is very thick.
Cut eggplants across in 3/4 inch slices. Place on a well-oiled baking sheet and brush both sides of each slice with oil. Bake at 400 degrees for 30 minutes, turning once.
Melt butter in a saucepan and blend in flour. Cook 2 minutes and then gradually whisk in milk. Stir over low heat until thickened. Add salt, nutmeg and pepper; blend sauce into beaten eggs.
Arrange half the eggplant slices in a greased 9x13 pan. Combine meat sauce with crumbs and spread half over eggplant. Sprinkle with half the cheese. Cover with another layer of eggplant and remaining meat sauce.
Spoon custard sauce over the top and sprinkle with remaining cheese.
Bake at 450 degrees for 50 to 60 minutes or until custard is set and nicely browned.
Let stand 15 minutes before cutting into squares.
2 tbs. olive oil
2 onions, finely chopped
3 tbs. tomato paste
½ cup dry red wine
3 tbs. minced parsley
salt and pepper
¼ tsp. ground cinnamon
¼ tsp. allspice
2 cloves garlic, minced
2 large eggplants, unpeeled
6 tbs. olive oil
8 tbs. butter or margarine
½ cup flour
4 cups milk
1 tsp. salt
¼ tsp. grated nutmeg
pepper
5 eggs, well beaten
¼ cup dry bread crumbs
1 cup grated Parmesan cheese
Sauté beef in oil in a large skillet. When browned, add onions and continue cooking until they are golden. Add tomato paste, wine, parsley, salt, pepper, cinnamon, allspice and garlic. Cover and simmer for 45 minutes or until sauce is very thick.
Cut eggplants across in 3/4 inch slices. Place on a well-oiled baking sheet and brush both sides of each slice with oil. Bake at 400 degrees for 30 minutes, turning once.
Melt butter in a saucepan and blend in flour. Cook 2 minutes and then gradually whisk in milk. Stir over low heat until thickened. Add salt, nutmeg and pepper; blend sauce into beaten eggs.
Arrange half the eggplant slices in a greased 9x13 pan. Combine meat sauce with crumbs and spread half over eggplant. Sprinkle with half the cheese. Cover with another layer of eggplant and remaining meat sauce.
Spoon custard sauce over the top and sprinkle with remaining cheese.
Bake at 450 degrees for 50 to 60 minutes or until custard is set and nicely browned.
Let stand 15 minutes before cutting into squares.