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Ingredients
- 3 eggplants, peeled and cut lengthwise
- into 1/2 inch thick slices
- 2 potatoes, peeled and cut lengthwise into 1/4 inch slices
- 2 zucchini, cut lengthwise into 1/4 inch slices
- salt
- 1 pound lean ground beef
- salt to taste
- ground black pepper to taste
- 2 onions, pureed
- 3 cloves garlic, minced
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon italian seasoning
- 2 tablespoons dried parsley
- 1 (6 ounce) can tomato paste
- 1/2 cup red wine
- 1 egg, beaten
- 4 cups 2 % or whole milk
- 1/2 cup butter
- 6 tablespoons all-purpose flour
- salt to taste
- ground white pepper, to taste
- 1 1/2 cups freshly grated Parmesan
- 1/2 cup asiago
- 1/4 teaspoon ground nutmeg
Details
Preparation
Step 1
Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Bake all vegetables in oven until soft.
In a large skillet over medium heat, cook the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, DRAIN grease, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato paste and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Add 1 cup parmesan cheese and 1/2 cup asiago, stir until smooth. Season with salt, white pepper and nutmeg.
Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with 1/3 of the meat mixture. Arrange a layer of potatoes, cover with 1/3 of the meat mixture. Arrange a layer of zucchini, cover with rest of meat mixture. Spread bechamel sauce over the top.
Sprinkle with the remaining cheese.
Bake for 1 hour at 350 degrees F (175 degrees C).
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