Ingredients

• 3 eggplant and potatoes
• 2 pounds ground beef
• 2 onions, chopped
• 1 clove garlic, minced
• nutmeg
• 1/2 teaspoon fine herbs
• 2 tablespoons parsley
• 1 large can tomato sauce
• 1/2 cup red wine
• olive oil
• butter
• salt and pepper
• 4 cups Bechamel
• grated cheese
• bread crumbs

Directions

1. Peel and cut eggplant and potatoes into 1/2 inch slices

2. Sprinkle with salt and set aside on paper towels to absorb moisture

3. Saute ground onion, garlic and ground beef in butter

4. When brown, add 1/4 teaspoon nutmeg, fine herbs, parsley and tomato sauce

5. Stir and mix well

6. Add wine

7. Simmer for 20 minutes

8. Wipe the eggplant

9. Lightly oil a skillet with pastry brush and quick fry over high heat (Can also be prepared in the oven)

10. Lay on paper towels to drain

11. Place eggplant and potatoes in a 9 × 13 pan

12. Sprinkle with cheese, meat and repeat

13. Cover with Bechamel

14. Top with cheese, butter and bread crumbs

15. Bake for 1 hour at 350 until golden and bubbly.

Email to a friend | Print this recipe | Back