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Ingredients
- 2 Tbsp butter
- 2 Tbsp flour
- 2 eggs
- 1 cup chopped onions
- 1 1/2 ls ground round
- 1 clove garlic
- 1/2 tsp oregano
- 1 tsp basil
- 1/2 tsp cinnamon
- 1 tsp salt dash pepper
- 2 , 8 oz cans tomato sauce
- 2 or three young eggplants, peeled sliced lengthwise 1/2" thick
- Sharp cheese grated (one cup)
- Parmesan cheese (in can)
Preparation
Step 1
Place eggplant slices on a paper towel and sprinkle with salt on both sides. Let sit for 20 mins.
Brown meat and then add rest of ingredients. Simmer 30 mins.
Place eggplant slices on bottom of buttered Lasagna pan and brush tops with butter. Broil 4 inches from heat 4 mins on each side.
Preheat oven to 350 degrees.
Make cream sauce:
Melt 2 Tbsp butter in saucepan then add flour, salt, pepper. Add milk gradually. Bring to boil and stir until thickened. Remove from heat to small bowl to cool slightly. Beat eggs and whisk into cream sauce mixture.
Return to saucepan.
On top of eggplant, sprinkle with cheddar and Parmesan cheeses. Cover with tomato sauce mixture and then top that with Cream sauce. Bake 45 mins until set.