Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Ground beef
1 Medium onion,chopped
2 tb Snipped parsley
1 ts Salt
1/4 ts Pepper
1/8 ts Nutmeg
1 cn Tomato sauce(8oz)
1/4 c Dry red wine
1 Medium eggplant
1 Eggs
3/4 c Milk
1/2 ts Salt
1/3 c Grated Parmesan cheese

Heat oven to 375'. Cook and stir meat and onion in large skillet
until meat is brown. Drain off fat. Stir in parsley, 1 teaspoon salt,
the pepper, nutmeg, tomato sauce and wine; heat to boiling. Reduce
heat and simmer uncovered 5 minutes. Pare eggplant and cut into
1/2-inch slices. Arrange half the eggplant slices in ungreased baking
dish, 11 3/4x7 1/2x1 3/4 inches; top with remaining eggplant slices
and meat mixture. Cover with aluminum foil and bake until eggplant is
tender, about 40 minutes. Beat eggs, milk and 1/2 teaspoon salt; pour
over hot casserole and sprinkle with cheese. Bake uncovered until
custard is set, 10 to 15 minutes. Cool 10 minutes, then cut into
squares.

Browse by categories