0 recipes from contoocook and beyond


2 large onions, chopped
l/2 lb. butter
4 lbs. ground beef
s & p to taste
Garlic powder
l 35-oz. can Italian Plum tomatoes
l cup tomato puree or sauce
5-6 egg plants
6 eggs
4 cups milk
l/2 cup flour
l tsp. salt
2 tbps. butter
Grated cheese
Brown onion in l/4 lb. butter. Add ground beef & brown well. Add s&p
oregano & garlic powder. Add tomatoes & tomato puree & cook over low
heat for l hr, stirring frequently. Set aside. Melt remaining l/4lb
butter. Peel l eggplant at a time. Cut lengthwise into l” thick
slices. Brush with melted butter and s&p & place on cookie sheet &
bake at 400 until brown. Repeat until all are baked & browned. Beat
eggs with l cup of milk, the flour & l tsp. salt. Heat remaining
milk with the 2 tbps. butter. Add slowly to egg mixture, beating
constantly. Stir over low heat without letting sauce boil until very
thick. Overlap a layer of eggplant in bottom of ungreased l0xl6x2″ p
pan & sprinkle lightly with grated cheese. Cover eggplant with meat
mixture & sprinkle again with cheese. Repeat layers until all egg-
plant & meat is used, ending with a layer of eggplant. Cover top
with the egg sauce & sprinkle generously with grated cheese. Bake at
375 for about l hr. or until golden brown. Cut into squares and
serve warm. Note: eggplant and meat may be prepared in casserole a
day before using. Next day prepare egg sauce and bake.
If cutting recipe in half, USE 5 EGGPLANTS. 3 is not enough.
Serves l4-l6.

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