Ingredients Jump to Instructions ↓

  1. 2 cups 396g / 13oz Eggplants (medium)

  2. Salt

  3. Olive oil

  4. 1 1/2 lbs 681g / 24oz Ground beef

  5. 2 Onions - chopped

  6. 3/4 cup 148g / 5 1/5oz Butter

  7. 1 teaspoon 5ml Tomato paste

  8. 1 Cinnamon

  9. 1/4 cup 36g / 1 1/3oz Bread crumbs

  10. 4 cups 948ml Zucchini - sliced (small)

  11. 4 cups 948ml Potatoes - thinly sliced (medium)

  12. Grated cheese

  13. 1/2 cup 118ml Water

  14. 3/4 cup 46g / 1.6oz Flour

  15. 1 Hot milk

  16. 6 Eggs

Instructions Jump to Ingredients ↑

  1. Slice eggplant, sprinkle with salt, and place in colander. Weigh down with a heavy plate for several hours. Then brush slices with oil and broil lightly. Saute beef and onions in 5 tablespoons of the butter. Add tomato paste, cinnamon, and salt and pepper and mix well. Sprinkle bottom of a greased baking dish with bread crumbs. Alternate layers of vegetables and meat in the pan, sprinkling each layer with cheese. The top layer should be vegetables. Dot with 1 tablespoon butter and add water. Set aside.

  2. In saucepan melt remaining 6 tablespoons butter. Add flour and cook, stirring, until well mixed and beginning to brown. Slowly stir in milk and cook, stirring, until sauce is smooth and thickened. Beat eggs with a little of the hot sauce, then stir in to remaining sauce. Remove from heat. Pour a little more than half the sauce over the vegetables and bake in a 350F oven for 10 minutes. Meanwhile return remaining sauce to low heat and cook, stirring, until thick. Pour into casserole and sprinkle with cheese. Continue to bake for 45 to 50 minutes longer or until golden brown.


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