(from a waitress at the Silver Lane Dinner — This great,old-time diner was removed to make way for the connector between Routes 84 and 384.  As good as the highway is, it is sad that the diner had to go.)

4 medium eggplant
4 tablespoons butter
2 pounds ground beef or lamb
3 onions, finely chopped
2 tablespoons tomato paste
¼ cup chopped fresh parsley
½ cup dry red wine
Salt and pepper
½ cup water
Dash cinnamon
2 to 3 eggs, beaten
½ cup grated Parmesan
½ cup bread crumbs
6 tablespoons butter
6 tablespoons flour
3 cups hot milk
Nutmeg (dash)
4 egg yolks, lightly beaten
Cooking oil
Parmesan cheese, grated

  1. Peel eggplant; cut in thick slices and sprinkle with salt. Let slices stand between heavy plates for 2 hours. (Meanwhile, go on to steps 2 and 3.)
  2. Melt 4 tablespoons butter and sauté meat and onions until brown. Add paste, parsley, wine, salt, pepper and water. Simmer until liquid is absorbed. Cool. Stir in cinnamon, egg, cheese and one-half of the bread crumbs.
  3. Make sauce: melt 6 tablespoons butter. Add flour and stir well. Remove from heat. Gradually stir in milk. Return to heat and cook until thick. Add salt, pepper and nutmeg. Combine egg yolks with a little of the hot sauce, then stir egg mixture into sauce and cook over low heat for 2 minutes.
  4. Brown eggplant slices on both sides in hot oil. Grease casserole (9×13) and sprinkle bottom with remaining half of the bread crumbs. Cover with layer of eggplant slices, layer of meat; continue layers until all is used – finish with an eggplant layer.
  5. Cover with sauce and sprinkle with grated Parmesan.
  6. Bake at 350° F. for one hour.

 Serves 8 to 10.


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