Pink Horizon • April 24, 2017 • No Comments



2 large eggplants, top and tail, don’t peel, 1/2 inch slices
1/2 C olive oil

1 large onion, diced
3 cloves garlic
3 T olive oil
1 1/2 – 2 lb ground beef
1 lb tomatoes, diced
2 t cinnamon
salt and black pepper, freshly ground
1 C dry red wine
1/2 C Parmigiano-Reggiano, grated
1/2 C parsley leaves, chopped

2/3 C butter
1 1/2 C flour
4 C milk, warm
salt and pepper, freshly ground
1/2 C Parmigiano-Reggiano, grated
2 egg yolks

1/2 C Parmigiano-Reggiano
4 T Breadcrumbs


Fry eggplant slices in oil on both sides until golden, adding olive oil as needed.

Sauté onion and garlic in oil until golden brown.
Add ground beef and fry until no longer pink. Drain excess fat.
Add tomatoes, and cook for a few minutes for the juices to evaporate a little,
Add cinnamon, salt, pepper and wine. Let reduce, 20 min or so.
Add parsley, stir.
Add Parmigiano-Reggiano, remove from heat and stir to combine.
Preheat the oven to 350F.

Melt butter in a medium sauce pan on medium low heat.
Add flour, stir to combine, cook for 1 min.
Gradually add milk, stirring and let thicken.
Add salt and pepper.
Let stand for 10 min off heat.
Put back on medium heat. Add Parmigiano-Reggiano and yolks.
Heat though, but don’t boil. Take off heat.

In a large baking dish, layer all of the eggplant, all of the meat,
and all of the sauce, then sprinkle with cheese and breadcrumbs.

Bake for 30-45 min.
Note: Watch the salt, as the cheese makes this dish saltier.

Match made in Heaven:

Worth the time, just add Greek Salad‎.

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Categories Meat and Bird
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