0 recipes from contoocook and beyond


1/4 cup olive oil
2 lb ground beef
1 small onion, chopped
1 15 oz can tomato sauce
3/4 cup dry red wine
2 tbsp chopped freesh parsley
1 tsp dried oregano, crumbled
1/4 tsp ground cinnamon
1/4 cup (1/2 stick) butter
1/4 cup all purpose flour
2 cups milk
3 eggs
1 cup grated Parmesan cheese
1 large eggplant (about 1 1/2 lb), peeled, sliced into thin rounds
Heat olive oil in heavy large saucepan over med-high heat. Add
ground beef & chopped onion & cook until beef is brown, breaking up
beef w/ fork , about 15 min. Mix in tomato sauce, red wine, parsley,
crumbled oregano & ground cinnamon. Simmer until mixture thickens &
is almost dry, stirring occasionally, about 20 min. (Can be prepared
1 day ahead. Cover tightly & refrigerate.)
Preheat oven to 350F. Melt butter in heavy medium saucepan over
med-low heat. Add flour & stir 1 min. Gradually add milk, whisking
until smooth. Boil until thick, stirring constantly, about 2 min.
Beat eggs in small bowl to blend. Whisk small amount of milk mixture
into eggs. Return mixture to saucepan. Bring to the boil, whisking
constantly. Remove custard from heat. Stir in 1/2 cup grated
Parmesean cheese. Season custard to taste with salt & pepper.
Butter 13X9X2″ glass baking dish. Arrange half of the eggplant in
bottom of dish. Seasonw/ salt & pepper. Spread meat mixture over.
Top w/ remaining eggpllant. Pour hot custard cheese sauce over
eggplant. Sprinkle with remaining 1/2 cup Parmesean cheese. Cover
loosly w/ foil & bake 1 hr. Uncover & continue baking until golden
& bubbling in edges, about 10 min longer. Cool 10 min.
serves 12 From Bon Appe’tit, Mar 1992

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