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Friday, June 16, 2017


3 medium-sized eggplants
1 cup butter
3 large onions, finely chopped
2 pounds ground lamb or beef
3 tablespoons tomato paste
1/2 cup red wine
1/2 cup chopped parsley
1/4 teaspoon cinnamon
6 tablespoons flour
1 quart milk
4 eggs beaten until frothy
pinch of nutmeg
2 cups ricotta or cottage cheese
1 cup fine bread crumbs
1 cup grated Parmesan cheese

Peel the eggplants and cut them into slices about 1/2 inch thick. 
Brown the slices in 4 tablespoons of the butter. Set aside. 
Heat 4 tablespoons of the butter in the same skillet and cook the 
onions until they are brown. Add the ground meat and cook 10 min. 
Combine the tomato paste, wine, parsley, and cinnamon. Stir into 
meat and simmer over low heat, stirring frequently, until all liquid 
has been absorbed. Season with salt and pepper to taste. Set aside. 
Make a white sauce by melting remaining 1/2 cup of butter and 
blending in the flour, stirring with a wire whisk. Meanwhile bring 
the milk to a boil and add it gradually to the butter-flour mixture, 
stirring constantly. When the mixture is thickened and smooth, remove 
it from the heat. Cool slightly and stir in the beaten eggs, nutmeg 
and ricotta. 
Preheat oven to 375 F. 
Grease an 11 x 16 pan and sprinkle the bottom lightly with bread 
crumbs. Arrange alternate layers of eggplant and meat sauce in the 
pan, sprinkling each layer with Parmesan cheese and bread crumbs. 
Pour the ricotta sauce over the top and bake one hour, or until top 
is golden. Remove from oven and cool 1/2 hour before serving. 
Cut into squares and serve. 

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