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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 (8-ounce) package elbow macaroni |
1/4 cup plus 2 tablespoons butter or margarine, divided |
2 pounds ground lamb |
2 small onions, chopped |
3 cloves garlic, minced |
2 (16-ounce) cans whole tomatoes, undrained and chopped |
1/2 teaspoon ground oregano |
1/2 teaspoon ground nutmeg |
1/8 teaspoon ground cinnamon |
3 eggs, beaten |
3/4 cup parmesan cheese, divided |
1 large eggplant, peeled and cut into 1/4-inch-thick slices |
olive oil |
3 tablespoons all-purpose flour |
3 1/2 cups warm milk |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 eggs, beaten |
1 (15-ounce) carton ricotta cheese |
Directions:
1. Cook macaroni according to package directions; drain well, and set aside.
2. Melt 3 tablespoons butter in a large Dutch oven. Add lamb, onion, and garlic; cook, stirring frequently, until vegetables are tender. Drain off pan drippings; discard.
3. Add tomatoes, oregano, nutmeg, and cinnamon to Dutch oven. Simmer, uncovered, 40 minutes or until liquid has evaporated; cool.
4. Add 3 eggs, 1/2 cup Parmesan cheese, and macaroni, mixing well. Spread macaroni mixture into a lightly greased 13- x 9- x 2-inch baking dish.
5. Brush both sides of eggplant with olive oil. Place on a baking sheet; broil 5 minutes on each side or until golden brown. Layer eggplant slices over macaroni mixture; sprinkle with remaining 1/4 cup Parmesan cheese.
6. Melt remaining 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly, until thickened and bubbly. Remove from heat.
7. Gradually stir one-fourth of hot mixture into 4 eggs; add to remaining hot mixture, stirring constantly. Add ricotta cheese; blend well. Pour over eggplant-macaroni mixture. Bake at 325° for 45 minutes. Let stand 10 minutes before serving.
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