Yield: 8 Servings
Measure | Ingredient |
---|---|
1½ pounds | Ground beef |
1 \N | Medium onion,chopped |
2 tablespoons | Snipped parsley |
1 teaspoon | Salt |
¼ teaspoon | Pepper |
⅛ teaspoon | Nutmeg |
1 can | Tomato sauce(8oz) |
¼ cup | Dry red wine |
1 \N | Medium eggplant |
1 \N | Eggs |
¾ cup | Milk |
½ teaspoon | Salt |
⅓ cup | Grated Parmesan cheese |
Heat oven to 375'. Cook and stir meat and onion in large skillet until meat is brown. Drain off fat. Stir in parsley, 1 teaspoon salt, the pepper, nutmeg, tomato sauce and wine; heat to boiling. Reduce heat and simmer uncovered 5 minutes. Pare eggplant and cut into ½-inch slices. Arrange half the eggplant slices in ungreased baking dish, 11 3/4x7 1/2x1¾ inches; top with remaining eggplant slices and meat mixture. Cover with aluminum foil and bake until eggplant is tender, about 40 minutes. Beat eggs, milk and ½ teaspoon salt; pour over hot casserole and sprinkle with cheese. Bake uncovered until custard is set, 10 to 15 minutes. Cool 10 minutes, then cut into squares.