This is a recipe that is packed full of ingredients, some including eggplant, wine, ground beef, bread crumbs, onion and much more.
2 md eggplants 1/2 lb. ground beef 1 C. chopped onion 1/4 C. burgundy wine 1/4 C .water 2 Tbs. parsley flakes 3 Tbs. tomato paste 1 tsp. salt A dash of pepper 1/4 C. bread crumbs 2 beaten eggs 1/4 C. grated sharp American cheese A dash of cinnamon 1/4 C. bread crumbs 3 Tbs. butter or margarine 3 Tbs. flour 1 1/2 C. milk 1/2 tsp. salt A dash of pepper A dash of nutmeg 1 Beaten egg 1/4 C. shredded sharp American cheese
Oven temperature - 350 degrees. Pare eggplants; cut into slices 1/4 inch thick. Sprinkle with a little salt and set aside. In skillet, brown meat and onion; drain off fat. Add wine, water, parsley, tomato paste and 1 tsp. salt and dash pepper. Simmer until liquid is nearly absorbed. Cool. Stir in 1/4 C. bread crumbs and 2 beaten eggs, the first 1/4 C. cheese and cinnamon. In sauce pan melt butter, stir in flour and milk and stir until thickened. Add a little of the hot sauce to the one beaten egg; return to hot mixture. Cook over low heat 2 minutes, stirring constantly. Brown eggplant slices on both sides in a little hot oil. Sprinkle bottom of 12 x 7 1/2 x 2 inch baking dish with remaining bread crumbs. Cover with layer of eggplant slices; spoon on all meat mixture. Arrange remaining eggplant over meat. Pour milk-egg sauce over top with remaining 1/4 C. shredded cheese. Bake in over for about 45 minutes. Serve hot with spaghetti sauce and Greek salad.Yields: 6 servings.