Creole veal-eggplant casserole

Yield: 6 Servings

Measure Ingredient
1½ pounds Ground veal
3 larges Eggplants
2 mediums Onions; chopped
2 tablespoons Butter
1 tablespoon Tomato paste
\N \N Salt & pepper to taste
3 tablespoons Parsley; chopped
4 ounces Dry white wine
4 tablespoons Olive oil
\N \N Fine bread crumbs
1 \N Whole egg; slightly beaten
\N \N Parmesan cheese
1¾ cup Milk
¼ cup Sherry
3 tablespoons Butter; melted
2 tablespoons Flour
1 \N Egg yolk
1 pinch Nutmeg


Saut‚ onions in butter; add ground veal and saut‚ until browned. Add tomato paste, parsley. salt and pepper and wine Cover skillet; simmer until meat is well cooked and juices have been almost absorbed. Meanwhile, cut eggplants into ⅜ inch slices; fry in olive oil in another skillet until golden brown.

To the meat and onion mixture add 3 tablespoons bread crumbs and 1 egg, mixing well.

Butter a casserole; sprinkle the bottom with fine bread crumbs. Put a layer of eggplant slices over the crumbs; then put half the meat mixture on the eggplant and liberally sprinkle the meat mixture with cheese. Add another layer of eggplant, the remaining meat and again sprinkle with cheese. Top with a third layer of eggplant.

Prepare the sauce: Bring milk to a boiling point, add melted butter and sherry. Thicken by adding flour, salt and pepper to taste and a pinch of nutmeg, stirring constantly to keep smooth and free of lumps.

Pour the sauce over the eggplant and meat in the casserole, then sprinkle with cheese and bread crumbs; dot with butter. Bake uncovered in a 350 degree oven for 45 minutes, until golden brown.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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