Yield: 12 Servings
|2 tablespoons||Butter or margarine|
|1 cup||Finely chopped onion|
|1½ pounds||Ground chuck of lamb|
|1 \N||Clove garlic|
|½ teaspoon||Dried oregano leaves|
|2 cans||(8-oz) tomato sauce|
|2 \N||Eggplants; 1-lb each|
|½ cup||Butter; melted|
|½ cup||Parmesan cheese|
|½ cup||Grated cheddar cheese|
|2 tablespoons||Dry bread crumbs|
Melt butter in 3-½ quart Dutch oven. Saute onion, lamb & garlic, stirring until brown (10 minutes). Add herbs, spices & tomato sauce. Bring to a boil, stirring. Reduce heat & simmer uncovered ½ hour. Halve unpared eggplant & slice crosswise ½-inch thick. Place in bottom of broiler pan.
Sprinkle lightly with melted butter. Broil, 4 inches from heat, 4 minutes per side or until golden. Make cream sauce (see part 2). Preheat oven to 350. To assemble casserole: in bottom of shallow 2-quart baking dish layer half the eggplane, overlapping slightly. Sprinkle with 2 Tbs each grated Parmesan & Cheddar cheeses. Stir bread crumbs into meat sauce. Spoon evenly over eggplant. Sprinkle with 2 Tbs each Parmesan & Cheddar cheeses. Layer rest of eggplant, overlapping as before. Pour cream sauce over all.
Sprinkle top with remaining cheeses. Bake 35-40 minutes or until golden brown & top is set. If desired, brown a little more on top under broiler for 1 minute. Cool slightly before serving. Cut into squares. Makes 12 servings. Cream sauce: In medium saucepan, melt butter. Remove from heat & stir in flour, salt & pepper. Add milk gradually. Bring to a boil, sitrring, until mixture is thickened. Remove from heat. In small bowl, beat eggs with wire whisk. Beat in some hot cream sauce mixture. Return mixture to saucepan. Mix well & set aside.
PART 1 OF 2
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .