Carole and her husband, Joe, both admit to a passion for eggplant: "There are so many wonderful Greek recipes for it, and that's only the beginning!" This traditional Greek dish can be frozen, or prepared a day in advance and heated before serving.
2 eggplants (about 1 pound each)
1/2 to 1 cup olive oil
1/2 cup each, grated Parmesan and cheddar cheeses
Cut eggplant into 1/2-inch slices. Dip in oil and brown in skillet. Put eggplant and cheeses to one side, until ready to assemble dish.
1 cup chopped onion
1 garlic clove
1-1/2 pounds ground beef
2 tablespoons butter
1/2 teaspoon oregano
1/2 teaspoon cinnamon
1 teaspoon each, salt and pepper
2 cans (8 ounces each) tomato sauce
1/2 cup red wine
4 tablespoons dried bread crumbs
Sauté onion, garlic, and beef in butter until brown. Add herbs, spices, and tomato sauce. Bring to a boil, and add the wine. Simmer half an hour uncovered. Reserve bread crumbs until assembling dish.
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon each, salt and pepper (or to taste)
2 cups milk
In saucepan melt 2 tablespoons butter. Remove from heat and add flour and salt and pepper. Stir in milk gradually. Bring to boil, and cook until mixture is thickened. Remove from heat. In small bowl, beat eggs and add 1/2 cup cream sauce while still beating. Add this mixture to saucepan, blend well, and set aside. To Assemble: In bottom of 13x9-inch baking dish, layer half of eggplant. Sprinkle with 2 tablespoons each grated Parmesan and cheddar cheeses. Stir reserved bread crumbs into meat sauce, and spoon over eggplant. Sprinkle with 2 more tablespoons each Parmesan and cheddar cheeses. Layer rest of eggplant slices, then pour cream sauce over all and sprinkle with remaining cheese. Bake at 350 degrees F for 50 minutes. Cut into squares.
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