2 large Eggplant
Salt
3 Potatoes
Olive oil
2 large Onions, chopped
1 lb Ground beef
6 tbsp Butter, melted, divided
1/2 cup Parsley, chopped
1 cup Tomato sauce
1/4 cup Breadcrumbs
1/3 cup All-purpose flour
2 cup Milk
2 Eggs, separated
1/4 cup Romano cheese, grated
dash Nutmeg, ground
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Slice eggplant and sprinkle with salt; set aside for 15 to 20 minutes. Pare and slice potatoes; dry eggplant slices. Brown eggplant and potatoe slices in olive oil. Drain on paper towels and set aside.
Saute onion and ground beef in 2 tablespoons melted butter until brown; add parsley and tomato sauce and simmer for 10 minutes.
Dust a greased 13x9x2-inch baking dish with breadcrumbs. Place a layer of potatoes, eggplant, and meat mixture in pan; repeat layers, ending with eggplant.
Combine remaining butter and flour; cook over low heat, stirring constantly. Heat milk; gradually add to flour mixture, stirring constantly. Cook over low heat until thick; cool slightly.
Beat egg yolks, and combine with cheese and nutmeg; add to sauce. Beat egg whites until stiff and fold into sauce. Pour sauce over eggplant-meat layers. Bake at 350 degrees for 45 to 55 minutes or until golden brown.
SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for you by Nancy Coleman.
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