Ingredients
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8 tablespoons olive oil
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2 lbs ground lamb, browned and drained
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3 tablespoons tomato paste
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1/2 cup red wine
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1 cup breadcrumbs
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1 cup parmesan cheese
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1/2 cup parsley, chopped
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salt and pepper
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1/4 teaspoon cinnamon
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8 tablespoons butter
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6 tablespoons flour
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4 eggs, beaten frothy
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1 quart milk
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2 cups ricotta cheese
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3 onions, finely chopped
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1 garlic clove, minced
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3 medium eggplants, peeled sliced 1/2 inch thick
Instructions
- Brown eggplant slices in olive oil (or, spray with olive oil and bake@350* for 10-12 minutes).
- Heat 4 tbs oil and cook onions and garlic until golden.
- Add browned lamb and cook together to blend flavors.
- Combine wine, tomato paste, cinnamon, parsley, salt and pepper.
- Stir into meat and simmer, stirring frequently until all the liquid is absorbed.
- Preheat oven to 375°F Prepare topping.
- Melt butter, add flour mixing well.
- Add hot milk, stirring constantly until thick and smooth.
- Remove from heat, cool slightly, stir in beaten egg, nutmeg and ricotta.
- Grease a casserole dish and sprinkle the bottom with bread crumbs.
- Arrange alternate layers of eggplant and meat mixture, sprinkling each layer with bread crumbs and grated Parmesan.
- Top with the cheese custard.
- Bake 1 hour or until top is puffy and golden brown.
- Cool 20-30 minutes before serving.
- Serves 8.
- This can be frozen uncooked.