Wednesday, August 10, 2011


When I make this recipe I cut enough vegetables  to cover the bottom of a 13" x 9" casserole dish. Take that into account when you are gathering ingredients.

2 medium eggplant rinsed  & cut lengthwise into 1/2 inch thick slices.
salt..((( if eggplant is not your cup of tea, use more zucchini instead)
4 medium new potatoes, rinsed & sliced lengthwise into 1/4 inch slices
2 medium zucchini , rinsed & sliced lengthwise into 1/4- 1/2 inch slices
1 pound ground beef or ground lamb ( I prefer grass fed beef)
1 large onion chopped
2 cloves garlic minced
1 1/4  cup chopped tomatoes
1/2 cup dry wine ( red or white )
1/4 cup chopped fresh flat leaf parsley
1/8 tsp ground cinnamon
1/8 tsp ground pepper (black or white)
1 cup of Parmesan Cheese divided into 4 portions 1/4 cup each.
4 tablespoons butter
1/3 cup flour ( all purpose)
1/4 tsp ground nutmeg
3 cups milk
Salt... ( 1 tsp for the meat mixture, 1/4 tsp for the cream sauce  and a shaker of salt for salting vegetables)

sprinkle salt on both sides of the eggplant and set into a colander for 1/2 hour to drain.

Heat a frying pan with about a 1/4 cup of olive oil over a medium heat.
Fry the potatoes until lightly brown and tender. Place on paper towels to drain.
Repeat with the zucchini adding more oil if needed. Place on Paper towels to drain.
Repeat with the eggplant adding more oil if needed. Place on Paper towels to drain.

Bring frying pan to a medium high heat, saute onions with ground meat and garlic. Cook until the meat is no longer pink. Drain drippings and return to heat. Add tomatoes, wine, parsley, 1 tsp salt, cinnamon and pepper. Bring to a boil and cook until the liquid is absorbed or evaporates.

Preheat oven to 325 degrees. Grease the bottom of a 9" x 13" baking dish.

Layer the bottom with potatoes, 1/4 cup cheese, zucchini, 1/4 cup cheese, eggplant, 1/4 cup cheese. Top with meat mixture.

In frying pan over a med high heat, melt butter and whisk in flour, 1/2 tsp salt and nutmeg. Cook for 1 minute. Using a whisk very slowly whisk in milk until it is boiling and thickens. ( if too thick add more milk). Pour over meat mixture and top with the last 1/4 cup of cheese.

 Bake for 40 minutes. If the top is not browned , I broiled it on high for 2 minutes until bubbling brown. Makes 9 servings.

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