Yield: 10 Servings
|2 mediums||Eggplant; peeled and cut in 1/2 inch slices|
|3 larges||Onions; finely chopped|
|2 pounds||Ground lamb (beef is ok)|
|3 tablespoons||Tomato paste|
|1 cup||Red wine|
|½ cup||Chopped parsley|
|4 \N||Eggs; well beaten|
|\N \N||Nutmeg to taste|
|2 cups||Ricotta cheese|
|1 cup||Fine bread crumbs|
|1 cup||Grated Parmesan cheese|
Brown eggplant in 4 tablespoons butter. Put aside. Heat 4 more tablespoons butter; cook onions until yellow. Add ground meat; cook 10 minutes. Combine tomato paste, wine, parsley, cinnamon and salt and pepper to taste. Stir into meat. Simmer, stirring often, until liquid has been absorbed. Remove from heat. Make white sauce by melting 8 tablespoons butter, blending in flour and stirring well. In saucepan, bring milk to boil and add gradually to butter-flour mixture, stirring constantly. When thick and smooth, remove from heat. Cool slightly; stir in eggs, nutmeg, Ricotta (or cottage) cheese, salt and pepper. Grease 11x16 pan and sprinkle bottom with bread crumbs. Put alternate layers of eggplant and meat in pan, sprinkling each layer with Parmesan and crumbs. Pour Ricotta over top and bake at 375 for 1 hour or until top is golden. Cut & serve.
MRS VIRGINIA M. STRAUB
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .