From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
From Dorothy McNett's recipes at www.dorothymcnett.com. This serves about 12.
2 medium to large eggplants
Preheat oven to 350 degrees. Slice unpeeled eggplants about 3/4 inch thick. Place slices in single layer on silicone or parchment lined baking sheets. Sprinkle with the olive oil. Roast about 30-40 minutes, or until tender and lightly browned. In meantime, in a heavy bottomed saute pan heat the 2 tablespoons butter or oil and then add the ground meat and chopped onion. Cook and stir until meat is browned and onions are cooked and turning a little brown, about 5-6 minutes, breaking up any large meat chunks. Stir in the tomato paste, wine, chopped parsley, salt, pepper, cinnamon and allspice. Simmer, loosely covered, for about 20 minutes. Sauce should be quite thick, not runny. In meantime, make the bechamel sauce (white sauce). Heat the milk in a glass measuring cup or batter bowl about 1 minute in microwave, just to warm it but not boiling hot. Set aside. Beat the eggs until light and fluffy and set aside. Using a heavy bottomed saucepan, melt the butter and then carefully whisk in the flour. Gradually whisk in the warmed milk, salt and pepper, cooking over medium heat until thickened, stirring constantly. Slowly drizzle a little of the hot sauce into the beaten eggs, stirring gently, until all of the sauce has been added.
Recipe created 2013-01-06.