Course : Beef
Serves: 4 - 6
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6 medium japanese eggplants
1/4 cup olive oil
2 medium white onions -- chopped
5 cloves garlic -- peeled
1/2 pound ground beef
6 medium tomatoes
1 teaspoon salt and pepper -- to taste
3 whole cloves -- up to 4 cloves
1 bunch parsley -- chopped
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 dash salt and pepper
1 dash nutmeg
1 large egg -- beaten

Preparation / Directions:

Preparation of Eggplant: 1. Wash and drain the eggplants. 2. Trim off tops and slice a pocket down one side of each. 3. SautE eggplants until soft and brown in enough oil to cover half the eggplant. 4. Remove from pan and drain on paper towels; set aside. Preparation of Stuffing: 1. SautE onion and garlic in the olive oil until soft. 2. Add ground beef and sautE until thoroughly cooked. 3. Add tomatoes, salt, pepper, cloves, and parsely. 4. Cover and cook over low heat for 10 to 15 minutes. 5. Place eggplants in a baking dish. 6. Open pockets and fill with beef mixture. 7. Top with BEchamel sauce. Preparation of BEchamel Sauce: 1. Melt 1 tablespoon butter in a saucepan over medium heat. 2. Mix in 1 tablespoon flour until smooth. 3. Add 1 cup milk, stirring constantly. 4. Season with a dash of salt, pepper, and nutmeg; continue cooking until thick. 5. Remove from heat and stir in one beaten egg. Bake dish in a 400-degree oven for 15 minutes or until sauce is a golden brown.


Nutritional Information:

1811 Calories (kcal); 142g Total Fat; (68% calories from fat); 64g Protein; 80g Carbohydrate; 444mg Cholesterol; 734mg Sodium

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