Ingredients Jump to Instructions ↓

  1. 4 Eggplants, large

  2. 1 Salt

  3. 1 Flour for coating

  4. 1/2 c Oil, vegetable MEAT SAUCE

  5. 2 tb Butter

  6. 1 Onion, finely chopped

  7. 1 1/2 lb Beef, ground chuck

  8. 1/2 lb Pork, lean ground

  9. 1 tb Salt

  10. 1/2 ts Pepper

  11. 1/4 ts Nutmeg

  12. 2 tb Parsley, chopped

  13. 3 tb Tomato sauce

  14. 1 c Wine, dry red

  15. 1/2 c Water, boiling

  16. 2 Eggs

  17. 1 c Cheese, grated

  18. 2 Toast, dry slices, grated CREAM SAUCE

  19. 1/4 c Butter

  20. 2 tb Flour

  21. 1/4 c Milk, cold

  22. 2 3/4 c Milk, warm

  23. 1 c Cream, half and half

  24. 3 Eggs, whole

  25. 3 Eggs, yolks only

  26. 1 ts Salt

  27. 1/2 ts Nutmeg, grated

  28. 1/3 c Cheese, gratedTOPPING

  29. 1/3 c Cheese, grated

Instructions Jump to Ingredients ↑

  1. * Cheese, Kefalotyri cheese is prefered, but if it is unavailable, Parmesan or Romano may be substituted. Peel eggplant and cut into 1/4 inch slices. Salt both sides heavily, let sit for 30 minutes. Pour cold water over eggplant and let sit for 10 minutes more. Squeeze the water out and blot dry with paper towels. The natural bitterness will be gone. Coat the pieces with flour. Heat the begetable oil in a skillet and fry eggplant until golden brown. Drain on paper towels. Saute the onion in butter, add the ground meat, and brown well. Add salt, pepper, nutmeg, parsley, tomato sauce, wine and boiling water. Cover and cook until the sauce thickens. Beat the eggs and add. Add cheese and half the grated toast and mix well. Grease a 12x10x3-inch baking pan. Spread remaining half of toast crumbs over bottom. Arrange half the eggplant over crumbs. Cover with meat sauce, then sprinkle 2 Tb of cheese from topping over it. Cover this with the remaining eggplant. To make the cream sauce, melt butter in a saucepan. Make a paste of the flour and cold milk and add the flour paste, warm milk and cream to the pan. Blend until smooth and simmer about 15 minutes. Remove from flame and add beaten eggs while stirring the sauce vigorously. Stir in the salt, nutmeg, and 1/3 cup cheese. Pour over the eggplant dish. Sprinkle top with remaining chese. Bake at 375 degrees for 45 minutes. Let the dish stand for 20 minutes before serving.


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