Ingredients
- 3 potatoes
- 2 eggplant
- 2 onions (chopped)
- 2 eggs (separated)
- 2 c milk
- 1 lb beef (ground)
- 1 c tomato sauce
- 6 tb butter melted
- 1/4 c breadcrumbs
- 3/8 c all purpose flour
- 1/4 c romano cheese (grated)
- 1/2 c parsley (chopped)
- 1 ds nutmeg (ground)
Slice eggplant and sprinkle with salt; set aside for 15 to 20 minutes. Pare and slice potatoes; dry eggplant slices. Brown eggplant and potatoe slices in olive oil. Drain on paper towels and set aside. Saute onion and ground beef in 2 tablespoons melted butter until brown; add parsley and tomato sauce and simmer for 10 minutes. Dust a greased 13x9x2-inch baking dish with breadcrumbs. Place a layer of potatoes, eggplant, and meat mixture in pan; repeat layers, ending with eggplant. Combine remaining butter and flour; cook over low heat, stirring constantly. Heat milk; gradually add to flour mixture, stirring constantly. Cook over low heat until thick; cool slightly. Beat egg yolks, and combine with cheese and nutmeg; add to sauce. Beat egg whites until stiff and fold into sauce. Pour sauce over eggplant-meat layers. Bake at 350 degrees for 45 to 55 minutes or until golden brown. SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for you by Nancy Coleman.