1 lb. ground beef (or lamb)
6 tbsp veg oil
1/2 cup chopped onion
1 clove garlic, minced
1 8 oz can of tomato sauce
1/4 tsp cinnamon
1/2 tsp salt
Peel eggplant and slice 1/4 inch thick. Soak in salted water for 1/2 hr. Brown the ground meat in 2 tbsp of the oil and remove from the pan with a slotted spoon. Brown onion and garlic in the drippings. Add tomato sauce, cinnamon, salt and the cooked meat. Simmer on low heat for 10 minutes. Set aside.
Drain the eggplant and dry it with paper towels. Place on a broiler pan in a single layer and brush with 2 tbsp oil. Broil until brown. Turn and brush with remaining 2 tbsp oil and brown under the heat source. Layer the eggplant and meat sauce in a 2 quart casserole, ending with the meat sauce. Top with Rich Cheese Sauce (see below) and bake for 45 minutes at 350.
Rich Cheese Sauce Ingredients:
2 tbsp butter
2 tbsp flour
1/4 tsp nutmeg
1 5.75 oz can evaporated milk
1/4 cup chicken broth
1 egg, beaten
1 cup cottage cheese, small curd
1/4 cup parmesan cheese
Melt the butter, and add the flour and nutmeg. Cook and stir until bubbly. Stir in the milk and chicken broth. Cook, stirring constantly over low heat, until the mixture thickens and boils, about 1 minute.
Add 1 cup of the sauce slowly to the beaten egg and beat well. Then beat back into the mixture in the pan. cook, stirring constantly, for 1 minute. Remove from the heat, stir in the cottage cheese and Parmesan, force the mixture through a fine sieve, and use to top eggplant casserole
4 servings
Leftovers are great reheated and served in pita bread pouches as a sandwich.
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