My mother cut this recipe out of a magazine in the 70s. I have a photocopy of it, but it does not show the magazine’s name. Like many old photocopies, it is faded and very difficult to read. The recipe, however, is as delicious as always.
2 Tbsp butter
1 cup onion, diced
1 ½ lbs ground beef or lamb
1 clove garlic, crushed
½ tsp oregano, dried
½ tsp dried basil
½ tsp cinnamon
dash freshly ground black pepper
1 tsp salt
16 oz tomato sauce
2 Tbsp dry bread crumbs
- Melt butter in 4 quart Dutch oven.
- Add onion and meat, stirring until brown, about 10 minutes.
- Add garlic, herbs, & spices. Cook until fragrant, 1-2 minutes.
- Add tomato sauce, bring to boil, stirring often. Reduce heat; simmer uncovered, 1/2 hour.
- Stir in bread crumbs.
2-2 ½ lbs eggplant
½ cup butter, melted
- Halve unpeeled eggplant lengthwise, then slice ½ inch thick.
- Place in broiler pan and brush lightly with melted butter. Sprinkle lightly with salt.
- Broil 4 inches from heat, 4 minutes per side, or until golden.
Bechamel (Cream Sauce in original)
2 Tbsp butter
2 Tbsp flour
½ tsp salt
2 c milk
2 large eggs
- In a medium saucepan melt butter; remove from heat and stir in flour, salt and pepper.
- Add milk gradually. Bring to a boil, stirring until mixture is thickened. Remove from heat.
- In a small bowl, beat eggs.
- Temper eggs by adding a small amount of hot bechamel sauce, whisking constantly. Return mixture to saucepan. Mix well and set aside.
½ cup Parmesan cheese, grated
½ cup Cheddar cheese, grated
- Preheat oven to 375℉.
- In the bottom of 9″x13″ baking dish, layer 1/2 of the eggplant, overlapping slightly.
- Mix cheeses. Sprinkle 3 tablespoons over eggplant.
- Spoon meat sauce over top.
- Sprinkle with 3 tablespoons cheese.
- Layer rest of eggplant, overlapping as before.
- Pour cream sauce over all.
- Sprinkle top with remaining cheese.
- Bake 35-40 minutes or until golden brown and top is set. If desired, brown top under broiler for 1 minute. Cool slightly before serving.
- You can replace the Cheddar cheese with more Parmesan.