1. Meat Sauce: 2. Melt butter in a 3 1/2 Quart Dutch oven, sauté onion, ground chuck or lamb and garlic, stirring until brown, 10 minutes. 3. Add herbs, spices and tomato sauce and stirring until it starts to boiling. 4. Reduce heat and simmer, uncover, 1/2 hour. 5. Halve unpaired eggplants lengthwise. Slice 1/2-inch thick. 6. Place in bottom of broiler and sprinkle lightly with salt. 7. Brush lightly with melted butter. 8. Broil 4-inches from heat, 4 minutes per side, or until golden. 9. Preheat oven to 350 Degrees. 10. Make Cream Sauce. 11. In medium saucepan, melt butter. 12. Remove from heat and stir in flour, salt and pepper. Add milk gradually. 13. Bring to boiling, stirring until thickened. 14. Remove from heat. 15. In small bowl beat eggs with wire whisk. 16. Beat in some hot Cream Sauce mixture. Return mixture to saucepan and mix well. Set aside. 17. To assemble casserole, in bottom of shallow, 2 quart baking dish (12x7x2 inches). 18. Layer half of eggplants, overlapping slightly. Sprinkle with 2 Tbsp of each of grated parmesan and cheddar cheese. Stir bread crumbs into meat sauce. Spoon evenly over eggplant in casserole, then sprinkle with 2 Tbsp of each of parmesan and cheddar cheese. 19. Layer rest of eggplant spices, overlapping, as before. Pour Cream Sauce over all. Sprinkle top of remaining cheese. 20. Back 35 to 40 Minutes or until golden brown and top is set. 21. If desired, brown top of little more under broiler, 1 minute. 22. Cool slightly to serve. Cut in Squares. ---------------------------------------------------------------------------
Nutrition
Ingredients
