- Cream Sauce:
- 3 or 4 medium eggplants
- olive oil
- 1 lg. Onion chopped
- 1 1/2 lb. Ground lamb
- minced garlic to taste
- 1 8-oz. Can tomato sauce
- Tabasco sauce to taste
- salt & pepper
- Worchestershire sauce
- 2 About 2 cups grated Monterrey jack cheese
- 1 About 1 cup dry bread crumbs
- 6 Tbs melted butter
- 6 Tbs flour
- 3 cups milk
- 3 eggs well beaten
- salt & pepper
Saute onion and garlic in olive oil until golden. Add crumbled meat and brown. Season to taste with salt, pepper, Worchestershire & Tabasco. Add tomato sauce and simmer for 10 min. on low heat.
Peel eggplants and slice into about ½ inch (or so) thick slices. Brush both sides lightly with olive oil, salt and pepper, and bake at 350* on a cookie sheet. Watch closely, turn when lightly brown. You will be doing several cookie sheets in and out of the oven.
To make sauce, melt butter in a sauce pan (low) and stir in flour. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture bubbles and thickens. Pour sauce slowly into beaten eggs, stirring with a wire whisk to blend. Season to taste with salt & pepper, and a dash of Tabasco if you wish.
Line a lightly greased 9x13 or lasagna casserole with a layer of eggplant.
Top with one half of the meat mixture.
Spoon one third of sauce over meat mixture.
Top with about one cup of cheese and 1/3 cup of the bread crumbs.
Top with another layer of eggplant and repeat same layering.
Top with one more layer of eggplant.
Spoon remaining sauce over eggplant and sprinkle with remaining bread crumbs and a little extra cheese if you wish.
Bake at 350* for about 30-40 min. until top is lightly browned and casserole is bubbly.
Let set for 20-30 min. or so.