Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Eggplant, about 1 1/4 lbs.
Flour
6 tb Margarine
1/2 c Chopped onion
1 lb Lean ground beef
1/4 c Finely chopped parsley
1 ts Nutmeg
1/2 ts Paprika
1/4 ts Black pepper
Salt
1 cn (8 oz) tomato sauce
1/2 c Dry white wine
3 md Tomatoes, fresh, thinly
Sliced
1 Egg, beaten
1/2 c Grated Mozzarella cheese

Cut eggplant,peeled or unpeeled,into slices 1/2" thick.Soak slices in
salted cold water,30 minutes.Pat dry.Dredge with flour,brushing off
excess.Saute on both sides in margarine until brown,adding more
margarine as needed.Drain on paper towels;set aside. In large
skillet,saute onion until tender.Add meat;saute until no longer
red.Blend in parsley,nutmeg,paprika and pepper.Add salt, tomato sauce
and wine;simmer a few minutes. Arrange layer of eggplant slices in
bottom of lightly buttered 2 quart or shallow baking dish.Pour half
the meat mixture over eggplant. Cover with half remaining eggplant
slices.(Layers will be sparse if shallow baking dish is used.)Pour on
remaining meat mixture.Top with remaining eggplant and tomato
slices,overlapping,alternately,for an attractive visual effect. Beat
egg with 1 tbsp. flour until smooth.Stir in cheese.Add 1/2 tsp.
salt.Pour over casserole.Bake,uncovered,# 375 degrees 30 minutes or
longer,until top is toast brown.Serves 4.

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