Course : Seafoods
Serves: 8
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3 Medium Eggplants Sliced 1/4-Inch Thick
1/2 Cup Water
3 Medium Onions, Cut Into Sixths
2 Cloves Garlic
2 Pounds Boneless Lamb, Cut Into 1-Inch Cubes
2 Tablespoons Olive Oil
8 ounces Tomato Sauce
6 Tablespoons Tomato Paste
1 Tablespoon Sugar
1/2 Cup Dry Red Wine
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1 piece bay leaf
1/2 Teaspoon Basil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
8 Tablespoons Butter
6 Tablespoons All-Purpose Flour
4 Cups Milk
4 large eggs, Beaten
1/2 Cup Bread Crumbs
1 3/4 Cups Parmesan Cheese

Preparation / Directions:

Arrange eggplant in a 9x13x2-inch pan and sprinkle with water. Cover tightly and bake at 400 F for 30 minutes. Drain on paper towels and set aside. Assemble and attach food grinder using fine gringing plate. Turn to speed 4 and grind onions, garlic, and lamb. Heat oil in a 12-inch skillet over medium heat. Add ground mixture and cook until browned; drain well. Add tomato sauce, tomato paste, sugar, red wine, cinnamon, nutmeg, bay leaf, basil, salt, and pepper; mix well. Reduce heat and simmer 30 minutes. Remove bay leaf. Melt butter in a large saucepan over medium heat. Add flour and stir until smooth. Gradually add milk, stirring constantly, and cook until mixture thickens. Add eggs, bread crumbs, and 1 1/2 cups parmesan cheese. Remove from heat and set aside. Arrange half of eggplant slices in a greased 9x13x2-inch pan. top with meat mixture. Sprinkle remaining 1/4 cup parmesan cheese over meat mixture and top with remaining eggplant. Spread milk mixture over eggplant. Bake at 350 F for 50 to 60 minutes or until top is brown. Cool 15 minutes before serving.


Nutritional Information:

372 Calories (kcal); 25g Total Fat; (60% calories from fat); 14g Protein; 22g Carbohydrate; 61mg Cholesterol; 973mg Sodium

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