Ingredients:
2 lb. minced lamb (or some other meat)
2 c. tomatoes
3 onions chopped
1 c. parsley chopped
1 c. white wine or vermouth
2 Tbsp oil
2 Tbsp. dry herbs
3 Tbsp butter
1/4 c. flour
2 c. milk (hot)
1 c. grated cheese (swiss, mozzarella)
1/2 tsp nutmeg
Preparation:
Cut the eggplant into slices 1/4 inch thick. Salt both sides and let sit for 20 minutes.
Dry with paper towels, lightly coat with oil, and bake covered in a oven pre-heated to 400F for 20 minutes.
The eggplant should be soft, but should hold its shape.
Mince the meat if not already. Saute the onions in 3 Tbsp.
oil until soft, add the minced meat and fry for 5 minutes.
Add tomatoes, wine, herbs and cook over medium flame until the mixture thickens enough to coat a spoon. Taste analytically and season with salt and pepper.
Oil or butter a baking dish, start with a layer of the eggplant, then half the meat mixture, an eggplant layer, the rest of the meat, and a final layer of the eggplant.
Make a white sauce by heating the 3 Tbsp butter, and mixing in the 1/4 cup flour without coloring.
Remove from heat and whisk in 2 cups of hot milk.
Bring to a simmer, add 1/2 cup of the grated cheese, season with nutmeg, salt and pepper and bring to a simmer.
Add white sauce to the top of the eggplant-meat layers and shake to white sauce to settle into the gaps. Sprinkle the rest of the 1/2 cup grated cheese. Bake for 40 minutes in an oven pre-heated to 350 degrees F. Serve hot. Make 6-8 servings. Tastes good cold too.
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