Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Eggplants -cheese
1/2 lb Ground beef -Dash cinnamon
1 c Chopped onion 1/4 c Bread crumbs
1/4 c Burgundy wine 3 T Butter or margarine
1/4 c Water 3 T Flour
2 T Parsley flakes 1 1/2 c Milk
3 T Tomato paste 1/2 t Salt
1 t Salt -Dash pepper
-Dash pepper -Dash nutmeg
1/4 c Bread crumbs 1 Beaten egg
2 Beaten eggs 1/4 c Shredded sharp American
1/4 c Grated sharp American -cheese

Oven temperature - 350 degrees. Pare eggplants; cut into slices 1/4
inch thick. Sprinkle with a little salt and set aside. In skillet,
brown meat and onion; drain off fat. Add wine, water, parsley,
tomato paste and 1 teaspoon salt and dash pepper. Simmer until
liquid is nearly absorbed. Cool. Stir in 1/4 cup bread crumbs and 2
beaten eggs, the first 1/4 cup cheese and cinnamon. In sauce pan
melt butter, stir in flour and milk and stir until thickened. Add a
little of the hot sauce to the one beaten egg; return to hot mixture.
Cook over low heat 2 minutes, stirring constantly. Brown eggplant
slices on both sides in a little hot oil. Sprinkle bottom of 12 x 7
1/2 x 2 inch baking dish with remaining bread crumbs. Cover with
layer of eggplant slices; spoon on all meat mixture. Arrange
remaining eggplant over meat. Pour milk-egg sauce over top with
remaining 1/4 cup shredded cheese. Bake in over for about 45 minutes.
Serve hot with spaghetti sauce and Greek salad.
Submitted By BARRY WEINSTEIN On 03-04-95

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