Ingredients:
11/2 pound eggplants
Meat Sauce:
1 large onion, chopped
2 cloves garlic, crushed
2 T. oil
2 cups lean ground beef or lamb
1 cup chopped tomatoes or 1 can
1/2 cup white wine
2 T. chopped parsley
1 t. sugar
1/4 t cinnamon
salt and pepper
Cream Sauce:
1/4 stick butter
1/3 cup flour
2 cups milk
1/8 t nutmeg or cinnamon
1/4 cup grated parmesan cheese
salt and pepper
1 egg lightly beaten
Directions:
1. Cut eggplant ento 1/4 inch slices with skin on. Sprinkle slices with salt and leave for 1 hour. Dry with paper towel.
2. Oil the base of a baking dish, add a layer of eggplant and brush with oil. Lightly brown both sides. Stack in a plate when cooked.
3. Gentle fry onion and garlic in oil for 1o minutes. Add meat and brown over high heat, stirring well. Add remaining meat sauce ingredients, seasoning to taste. Cover and simmer slow for about 20 minutes.
4. Melt butter in a saucepan, stir in flour and cook gentle or 2 minutes. Add milk all at once and bring to the boil, stirring constantly. Let sauce bubble for 1 minute.
5. Remove from heat, stir in nutmeg or cinnamon, 1 T of the chesse, and salt and pepper to taste. Cover top of sauce with buttered paper if not requires immediately.
6. Grease an oven dish pan and place a layer of eggplant slices in the base. Top with half of the meat sauce, add another layer of eggplant, remainder of meat and finish with eggplant.
7. Stir beaten egg into sauce and spread on top. Spinkle with remaining cheese. Bake in a moderate oven for 1 hour (350 degrees F). Let stand 10 minutes before serve.
