From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Peel 1/2-inch strips lengthwise from eggplant so that it looks striped. Cut eggplant into 3/4-inch-thick rounds. Sprinkle with salt; set aside between two heavy plates to extract excess fluid. In a frying pan, saute lamb and onions in 4 tablespoons butter; drain. Add tomato paste, parsley, wine, salt, pepper, and water. Simmer until liquid is reduced. Cool. Stir in cinnamon, eggs, 1/2-cup cheese, and 1/4-cup bread crumbs; reserve. In a saucepan, melt 6 tablespoons butter and blend in flour. Remove from heat and gradually stir in milk. Return to heat, cooking and stirring until sauce is thickened. Add salt, pepper, and nutmeg. In a bowl, add a little of the hot sauce to the egg yolks, beating well. Pour egg mixture into remaining sauce, stirring and cooking for 2 minutes. Remove from heat and set aside. Brown eggplant on both sides in olive oil. More oil may be added if needed. Sprinkle 1/4-cup bread crumbs in a buttered 3-quart casserole. Cover with alternating layers of eggplant and reserved lamb mixture, ending with eggplant. Pour sauce over all and sprinkle with 1/4-cup cheese. Recipe is better if prepared a day ahead, and baked immediately before serving. Bake in a preheated 350 degree oven for 1 hour.
SERVES: 10 - 12
- 4 medium-sized eggplants
- Salt
- 10 tablespoons butter, divided
- 2 pounds ground lamb or beef
- 3 onions, chopped
- 2 tablespoons tomato paste
- 1/4 cup chopped parsley
- 1/2 cup red wine
- 1/2 cup water
- 1/8 teaspoon cinnamon
- 2 to 3 eggs, beaten
- 3/4 cup grated cheddar cheese, divided
- 1/2 cup bread crumbs, divided
- 6 tablespoons all-purpose flour
- 3 cups milk, scalded
- Salt and pepper, to taste
- 1/8 teaspoon nutmeg
- 4 egg yolks, lightly beaten
- 4 tablespoons olive oil
TO PREPARE:
Peel 1/2-inch strips lengthwise from eggplant so that it looks striped. Cut eggplant into 3/4-inch-thick rounds. Sprinkle with salt; set aside between two heavy plates to extract excess fluid. In a frying pan, saute lamb and onions in 4 tablespoons butter; drain. Add tomato paste, parsley, wine, salt, pepper, and water. Simmer until liquid is reduced. Cool. Stir in cinnamon, eggs, 1/2-cup cheese, and 1/4-cup bread crumbs; reserve. In a saucepan, melt 6 tablespoons butter and blend in flour. Remove from heat and gradually stir in milk. Return to heat, cooking and stirring until sauce is thickened. Add salt, pepper, and nutmeg. In a bowl, add a little of the hot sauce to the egg yolks, beating well. Pour egg mixture into remaining sauce, stirring and cooking for 2 minutes. Remove from heat and set aside. Brown eggplant on both sides in olive oil. More oil may be added if needed. Sprinkle 1/4-cup bread crumbs in a buttered 3-quart casserole. Cover with alternating layers of eggplant and reserved lamb mixture, ending with eggplant. Pour sauce over all and sprinkle with 1/4-cup cheese. Recipe is better if prepared a day ahead, and baked immediately before serving. Bake in a preheated 350 degree oven for 1 hour.
SERVES: 10 - 12
