Difficulty: Medium - experience needed
Dietary guidance: n
1 Tbs olive oil
1 lb ground beef or ground lamb
3 cloves garlic, peeled and minced
1 can 8 oz tomato sauce
1 tsp salt
1/2 tsp pepper
1/2 tsp cinnamon
1/2 tsp nutmeg
1 c red wine
1 c shredded or grated fresh parmessan cheese
4 potatoes, washed, peeled, sliced thin, boiled gently for 10 minutes
1 eggplant, washed and sliced in 1/4 inch slices
Salt and pepper
1/2 c butter
1/2 c flour
3 c cream or milk
While potatoes cook, arrange eggplant slices in a single layer and brush with olive oil. Sprinkle with salt and pepper. Roast eggplant at 400 for 6 minutes, turn slices over and repeat.
Cook meat, onion, and garlic together until well done. Stir in seasonings. Deglaze pan with wine. When cooked down, stir in tomatoe sauce.
Melt butter in a saucepan. Stirin flour. Cook on med heat, stirring contantly until mixture turns lightgolden. Whisk in cream. Season with salt and nutmeg. Sauce should be like a thick custard.
In a lightly greased 9 x 13 baking dish, arrange potato slices, meat, 1/2 cheese, eggplant, 1/2 cheese, then cream sauce.
Bake at 400 for 30-40 minutes or until hot and bubbly throughout.