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Instructions |
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MEAT SAUCE- Sauuté onion and garlic in 1/3 C. Oil Ina large
skillet until onion is transparent.; about 5 min. Add meat and
cook until brown then drain. Add tomato sauce, parsley, 1 t.
Salt, and cinnamon. Stir , cover and simmer for 30 min. Then
cool. Then add read crumbs and set aside.
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EGGPLANT- Peel and cut eggplant into 1/2 inch slices. Brush
both sides worth remaining 1/3 C. Oil. Place in broiler pan and
broil 4 min.on each side or until golden brown.
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CUSTARD- Melt butter in a medium sauce pan a d remove
from heat. Stir in flour, 1/2 t. Salt and pepper. Gradually stir in
milk. Return to heat and slowly bring to boil, stirring constantly
until thick. Beat eggs in a bowl. Meat 1/4 C. Of the milk sauce
into the eggs. Blend egg mixture in sauce pan. Cook 1 min.
the remove from heat.
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Place half of the eggplant slices on the bottom of a lightly
greased 2 quart shallow casserole.
Spoon meat mixture evenly over top.
Cover with the remaining eggplant slices; pour milk and egg
mixture over the top. Bake 350 degrees for 1 hour.
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Serving
Suggestions |
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Let stand 15 minutes before serving.
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Originally Submitted
4/8/2013
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