Ingredients Jump to Instructions ↓

  1. 4 small eggplants

  2. 1 1/2 teaspoons salt

  3. 1 1/2 tablespoons oil

  4. 3 tablespoons butter

  5. 1 1/2 pounds minced lamb or beef

  6. 2 onions -- chopped freshly ground black pepper

  7. 1/4 teaspoon cinnamon

  8. 4 tomatoes -- peeled, seeded and chopped

  9. 3 tablespoons chopped parsley

  10. 2 tablespoons water

  11. 6 tablespoons dry breadcrumbs

  12. 6 tablespoons grated parmesan cheese

  13. 3 egg yolks

  14. 2 cups Bechamel sauce BECHAMEL SAUCE

  15. 2 Tbsp butter

  16. 2 Tbsp flour

  17. 2 cups milk

  18. 1/2 tsp salt freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Preparation : Peel and slice eggplants. Sprinkle with 1 tsp salt and set aside for 15 minutes. Wash and drain. Heat oil and fry until lightly browned on both sides. Drain on paper towel. Heat butter and brown the meat. Add onions and fry until soft. Season with remaining salt, pepper and cinnamon. Add tomatoes, parsley and water. Simmer for 20 minutes. Sprinkle half the breadcrumbs into a buttered baking dish and cover with half the meat mixture. Add half the eggplant slices and half the grated cheese. Repeat with remaining meat, eggplant and half the remaining cheese. Beat the egg yolks in a bowl. Beat in a few tablespoons of hot Bechamel sauce and add to remaining sauce. Pour over dish, sprinkle with cheese and breadcrumbs and bake at 350F for 45 minutes. Bechamel sauce Melt butter, stir in flour and cook over low heat for 1 min. Gradually add milk, stirring with a wire whisk. Season with salt and pepper.


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