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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Simple and Delicious!! Ingredients:
1 medium eggplant |
2 tablespoons all-purpose flour |
1 lb ground lamb or 1 lb ground beef |
1/2 cup chopped onion |
1 garlic clove, crushed |
1 (8 ounce) can tomato sauce |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons all-purpose flour |
1 egg yolk |
1 cup milk |
1 cup shredded monterey jack cheese (4 ounces) |
chopped fresh parsley (optional) |
Directions:
1. Peel eggplant, and cut into 1/2-inch pieces. Coat with 2 tablespoons flour; set aside.
2. Cook lamb, onion, and garlic in a skillet over medium heat until meat is browned, stirring to crumble meat; drain.
3. Return meat mixture to skillet.
4. Add eggplant; cook 6 to 8 minutes or until tender.
5. Stir in tomato sauce and seasonings; simmer for 5 minutes.
6. Melt butter in a saucepan, stir in 2 tablespoons flour.
7. Combine egg yolk and milk; add to butter mixture, and cook over low heat until slightly thickened, stirring constantly.
8. Pour sauce over meat mixture; top with cheese.
9. Cover and cook over medium heat until cheese melts.
10. Garnish with chopped fresh parsley, if desired.
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