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Ингредиенты
- 4 x Eggplants, large
- 1 x Salt
- 1 x Flour for coating
- 1/2 c. Oil, vegetable
- Â Â MEAT SAUCE
- 2 Tbsp. Butter
- 1 x Onion, finely minced
- 1Â 1/2 lb Beef, grnd chuck
- 1/2 lb Pork, lean grnd
- 1 Tbsp. Salt
- 1/2 tsp Pepper
- 1/4 tsp Nutmeg
- 2 Tbsp. Parsley, minced
- 3 Tbsp. Tomato sauce
- 1 c. Wine, dry red
- 1/2 c. Water, boiling
- 2 x Large eggs
- 1 c. Cheese, grated *
- 2 x Toast, dry slices, grated
- Â Â CREAM SAUCE
- 1/4 c. Butter
- 2 Tbsp. Flour
- 1/4 c. Lowfat milk, cool
- 2Â 3/4 c. Lowfat milk, hot
- 1 c. Cream, half and half
- 3 x Large eggs, whole
- 3 x Large eggs, yolks only
- 1 tsp Salt
- 1/2 tsp Nutmeg, grated
- 1/3 c. Cheese, grated *
- Â Â TOPPING
- 1/3 c. Cheese, grated *
Инструкции
- * Cheese, Kefalotyri cheese is prefered, but if it is unavailable, Parmesan or possibly Romano may be substituted.
- Peel eggplant and cut into 1/4 inch slices. Salt both sides heavily, let sit for 30 min. Pour cool water over eggplant and let sit for 10 min more. Squeeze the water out and blot dry with paper towels. The natural bitterness will be gone. Coat the pcs with flour. Heat the begetable oil in a skillet and fry eggplant till golden. Drain on paper towels.
- Saute/fry the onion in butter, add in the grnd meat, and brown well. Add in salt, pepper, nutmeg, parsley, tomato sauce, wine and boiling water. Cover and cook till the sauce thickens. Beat the Large eggs and add in. Add in cheese and half the grated toast and mix well.
- Grease a 12x10x3-inch baking pan. Spread remaining half of toast crumbs over bottom. Arrange half the eggplant over crumbs. Cover with meat sauce, then sprinkle 2 Tb of cheese from topping over it. Cover this with the remaining eggplant.
- To make the cream sauce, heat butter in a saucepan. Make a paste of the flour and cool lowfat milk and add in the flour paste, hot lowfat milk and cream to the pan. Blend till smooth and simmer about 15 min. Remove from flame and add in beaten Large eggs while stirring the sauce vigorously. Stir in the salt, nutmeg, and 1/3 c. cheese. Pour over the eggplant dish. Sprinkle top with remaining chese. Bake at 375 degrees for 45 min. Let the dish stand for 20 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1005g | |
| Recipe makes 6 servings | |
| Calories 1117 | |
| Calories from Fat 712 | 64% |
| Total Fat 80.29g | 100% |
| Saturated Fat 33.09g | 132% |
| Trans Fat 0.47g | |
| Cholesterol 474mg | 158% |
| Sodium 2159mg | 90% |
| Potassium 1952mg | 56% |
| Total Carbs 42.66g | 11% |
| Dietary Fiber 16.6g | 55% |
| Sugars 20.19g | 13% |
| Protein 54.45g | 87% |
