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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Ingredients:
3 medium eggplants, peeled sliced 1/2 inch thick |
8 tablespoons olive oil |
3 onions, finely chopped |
1 garlic clove, minced |
2 lbs ground lamb, browned and drained |
3 tablespoons tomato paste |
1/2 cup red wine |
1 cup breadcrumbs |
1 cup parmesan cheese |
1/2 cup parsley, chopped |
salt and pepper |
1/4 teaspoon cinnamon |
8 tablespoons butter |
6 tablespoons flour |
4 eggs, beaten frothy |
1 quart milk |
2 cups ricotta cheese |
1/4 teaspoon nutmeg |
Directions:
1. Brown eggplant slices in olive oil (or, spray with olive oil and bake350* for 10-12 minutes).
2. Heat 4 tbs oil and cook onions and garlic until golden.
3. Add browned lamb and cook together to blend flavors.
4. Combine wine, tomato paste, cinnamon, parsley, salt and pepper.
5. Stir into meat and simmer, stirring frequently until all the liquid is absorbed.
6. Preheat oven to 375°F Prepare topping.
7. Melt butter, add flour mixing well.
8. Add hot milk, stirring constantly until thick and smooth.
9. Remove from heat, cool slightly, stir in beaten egg, nutmeg and ricotta.
10. Grease a casserole dish and sprinkle the bottom with bread crumbs.
11. Arrange alternate layers of eggplant and meat mixture, sprinkling each layer with bread crumbs and grated Parmesan.
12. Top with the cheese custard.
13. Bake 1 hour or until top is puffy and golden brown.
14. Cool 20-30 minutes before serving.
15. Serves 8.
16. This can be frozen uncooked.
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