This recipe is taken from the 1983 Milk Calendar. Save money at the checkout counter by cooking up two great value ingredients- milk and ground beef.
- Prep: 15 min
- Cooking: 1 h 15
- 4 medium eggplants sliced 1/4-in (1/2 cm) thick
- 3/4 cup (180 mL) butter
- 2 large onions chopped
- 2 garlic cloves minced
- 1 1/2 lbs (675 g) ground beef or ground lamb
- 1/2 cup (125 mL) tomato sauce
- Salt and pepper to taste
- A pinch of ground nutmeg
- 1/2 cup (125 mL) all-purpose flour
- 4 1/2 cups (1.125 L) hot Milk
- 3 egg yolks well-beaten
- 1 1/4 cups (310 mL) grated Canadian Parmesan cheese
Sprinkle eggplant generously with salt and let stand while preparing meat and sauce.
Sauté onion and garlic in 3 tbsp (45 mL) butter; add beef and cook until no longer pink; drain off some fat. Add tomato sauce, season with salt and pepper; simmer for 5 to 10 min. Set aside.
For the sauce, melt remaining butter In a saucepan and blend in flour. Gradually add milk, stirring constantly; cook over low heat until smooth and thickened. Add salt, pepper and nutmeg to taste.
Add a small amount of the sauce to egg yolks and whisk into the sauce. Cook an additional 2 min, stirring constantly; reserve.
Rinse eggplant and pat dry. Brown eggplant slices on both sides under broiler. Place 1/3 of the eggplant slices in a buttered 9 x 13-in (23 x 33 cm) baking pan; cover with half of the beef mixture and sprinkle with 1/2 cup (125 mL) cheese.
Repeat layering. Top with eggplant. Cover with sauce, sprinkle with remaining cheese and bake at 350 °F (180 °C) for 1 hour.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||35 % / 386 mg|
|Vitamin B12:||158 %|