2 pounds ground beef
5 eggs
1 1/2 ounces plain flour
2 ounces unsalted butter
16 ounces milk
8 ounces red wine
8 ounces beef stock
4 ounces cottage cheese
4 ounces Graviera or Gruyere cheese, grated
2 ounces Parmesan cheese
1 ounce feta cheese, grated
4 eggplants
2 onions, finely chopped
6 tomatoes
1 tablespoon allspice
2 tablespoons parsley, finely chopped
2 tablespoons ground cinnamon
salt and freshly ground black pepper
1 teaspoon nutmeg
1 ounce fine Graver
Trim the ends off the eggplants and cut into 1/4 inch slices. Lightly sprinkle with salt, leave to stand in a colander for 60 minutes. Add 3 tablespoons of olive oil to a saucepan, heat. Add onions, cook over low heat for 5 minutes, until golden. Increase heat, add meat and cook over moderate heat until brown. Add the wine, bring to a boil, stirring. Add tomatoes, lower heat and simmer for 10 minutes. Add 1 tablespoon of parsley, stock, cinnamon, allspice, 1 teaspoon salt, and 1 teaspoon pepper. Simmer for 30 minutes, until liquid has evaporated, cover and set aside. Heat 3 tablespoons of olive oil in a frying pan, add a layer of eggplant to the pan, fry until golden on both sides. Remove and drain on paper towel. Add 1 tablespoon oil to pan and fry another layer and repeat, set aside. Melt butter in a saucepan, add flour and stir until smooth. Heat over a moderate heat for 2 minutes. Gradually add the milk, stir, bring to a boil, remove from heat. Add the cheeses and nutmeg and stir into a sauce. Stir in well beaten eggs, a little at a time, mix well. Season to taste and set aside. Preheat oven to 350F. Layer a 4 inch baking dish with eggplant. Cover with 1/3 of the meat, cover with 4 tablespoons of sauce, repeating layers twice. Top with eggplant and cover with remaining sauce, sprinkle with sprinkle. Bake uncovered for 60 minutes. Garnish with parsley and serve hot.
Eggplant Index | Veggie Sides Index | Recipe Index | Home