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From Dorothy McNett's recipes at www.dorothymcnett.com.
2 tablespoons extra-virgin olive oil
Sauté the meat and onions until brown in the 2 tablespoons oil. Add the broth or wine, tomatoes, parsley, cinnamon, allspice, salt, and pepper and bring to a boil, then reduce to simmer. Cook, uncovered, 10-15 minutes. The sauce should be quite thick, not too runny. In meantime, wash and dry the eggplant. With a vegetable peeler, peel most of it, not totally. Cut crosswise into 1/2 inch slices. Sprinkle slices with some sea salt and allow to stand at least 15 min., and up to 2 hours. Pat dry. Sauté the eggplant in a little oil several minutes, just to start browning. Remove slices to a platter. Set aside while you prepare the bechamel. In glass or ceramic batter bowl, melt the butter for 30 seconds in microwave. Whisk in the flour, milk, salt, and pepper. Cook for 3 minutes. Whisk well. Cook another 3 minutes, whisk well. Cook another 2 -3 minutes until mixture is beginning to thicken like a gravy. Whisk the eggs, and now carefully add a little of the hot mixture to the eggs, whisking constantly, to warm (temper) the eggs. Gradually whisk in the rest of the egg mixture. Cook 1-2 minutes, or until thickened. Whisk well. Arrange half of the eggplant slices in even rows in a 9 by 13 inch baking dish. Sprinkle with half the bread crumbs. Add half of the cheese to the meat mixture and spread this on top of the eggplant. Add another layer of eggplant, then cover with the sauce. Sprinkle the remaining cheese on top, and then the remaining bread crumbs. Drizzle with a little oil, if desired. Bake for 35-40 minutes in a preheated 375 degree oven. Let stand 15 minutes or more to set up. Cut and serve.
Recipe created 1996-04-16.