Ingredients:
1-1/2 pounds ground lamb or chuck
1 large onion, chopped fine
1/4 cup butter
28-ounce can tomatoes, drained
2 Tablespoons chopped parsley
1/2 cup red wine
Salt and pepper to taste
2 eggs, well-beaten
1/2 cup grated Parmesan cheese
3 Tablespoons bread crumbs
medium eggplants
1/4 cup melted butter
1/3 cup bread crumbs
3 Tablespoons butter
3 Tablespoons flour
1-1/2 cups milk
2 eggs, well-beaten
1/4 cup grated Parmesan cheese
Procedure:
1. Brown meat and onion in 1/4 cup butter; add tomatoes, parsley, wine, salt and pepper.
2. Cook slowly until liquid is absorbed; set aside to cool.
3. Then add eggs, cheese and 3 Tablespoons bread crumbs.
4. Mix well and season to taste.
5. Meanwhile, peel and slice eggplants lengthwise into 1/2-inch slices; brush with melted butter and broil until brown on each side.
6. Sprinkle the bottom of a 9x13-inch pan with bread crumbs; place a layer of eggplant over this; cover with meat mixture; repeat eggplant and meat layers.
7. In a saucepan, prepare a cream sauce by melting butter, adding flour, and stirring until blended; add milk gradually.
8. Cook until thick, stirring constantly.
9. Remove from heat and slowly add heated sauce to eggs; add cheese and mix.
10. Pour over casserole and bake uncovered for 1 hour at 375 degrees, or until top is golden.
11. Cool at least 30 minutes before serving.
