Yield: 8 servings
|2 tablespoons||Butter or margarine|
|1 cup||Onion, chopped|
|1½ pounds||Ground chuck or lamb|
|1||Clove garlic, minced|
|1 teaspoon||Basil or more|
|½ cup||Melted butter or margerine|
|2 tablespoons||Butter or margerine|
|⅛ teaspoon||Pepper, to taste|
|16 ounces||Tomato sauce|
|2 tablespoons||Dry bread crumbs|
|⅛ teaspoon||Salt & pepper|
MEAT SAUCE Melt butter, saute onion, meat & garlic, stirring until brown. Add herbs & spices and tomato sauce; bring to a boil. Reduce heat, simmer, uncovered, about 30 min. Just before assembling casserole, mix bread crumbs into sauce. EGGPLANT - Halve eggplants lengthwise. Cut each half across into ½" slices. Place slices in bottom of broiler pan. Sprinkle with salt & pepper and brush with butter. Broil 4 inches from heat four minute on each side. CREAM SAUCE -Melt butter & stir in flour, salt & pepper. Add millk gradually. Bring to a boil, stirring until thick. Remove from heat.
Beat a small amount of cream mixture into eggs. Blend egg mixture into remaining sauce. Mix well and set aside. TO ASSEMBLE - In a 2 qt. shallow baking dish, layer half of the eggplant, overlapping slightly. Sprinkle w/2 tb of the combined cheeses. Pour meat sauce of eggplant. Sprinkle w/2 more tb of cheese. Layer remaining eggplant over top. Pour cream sauce over all. Sprinkle w/remaining cheeses.
Bake @350 until brown and top is set, approx. 35-40 min. This sounds more complicated than it is, and makes a great party dish, as it is very "forgiving" - eggplant haters won't even know what they're eating!