2 large eggplants
1/3 C Olive Oil
1-1/2Lb ground lamb
1 large onion finely chopped
3-6 cloves garlic (chopped or pressed)
1 tsp ground cinnamon
1 whole nutmeg grated
2 tsp white pepper
2 tsp dried oregano
1 sm can tomato paste
1/2 cp red wine
1/2 cp grated Parmesan cheese
4 tbls butter
4 tbls flour
1 whole nutmeg grated
1 tsp pepper
2 cp half/half cream
2 egg yoke
Cut off stem end of eggplant and cut unpeeled eggplant in half lengthwise.
Cut crosswise in 1/2 inch slices and liberally sprinkle both sides with salt.
Set in a single layer between sheets of paper towel and weight with a heavy plate.
Set aside for 1 hour to drain.
In a large frying pan, heat 1 tablespoon oil and cook lamb until barely browned.
Spoon off about 1/2 the excess fat. Mix in onion and cook until onion is tender.
Mix in garlic, cinnamon, nutmeg, pepper, oregano, tomato paste and wine.
Bring to a boil, reduce heat and simmer, covered, for 15 minutes.
Uncover, and continue simmering for about 5 minutes or until sauce is thick.
Pat eggplant dry with paper towels, arrange slices in a single layer in a large shallow pan.
Brush with some oil. Broil, about 4 inches from heat, for about 5 minutes or until lightly browned.
Turn, brush second side with oil, and broil for about 5 minutes or until lightly browned.
Make the cream sauce. melt butter in a medium saucepan.
Stir in flour, nutmeg, and pepper. Salt to taste. Remove from heat and gradually stir in half/half.
Return to heat and cook, stirring until thickened. In a small bowl, beat eggs and egg yokes.
Mix in a little of the hot sauce then blend egg mixture gradually into sauce and mix well.
To assemble, place half the eggplant in a single layer on an ungreased square
or oval glass cooking dish of about 2 quart capacity.
Top with meat sauce. Sprinkle with 2 tablespoons of Parmesan cheese. Cover with remaining eggplant.
Sprinkle with remaining Parmesan cheese.
Pour on the cream sauce.
Spread the crumbled Feta cheese over the top.
You can now cover and refrigerate up to overnight.
When ready to bake, bake in a 350 degree oven for 45 to 50 minutes or until top is lightly browned.
My grandfather came from Greece in the early 1900s. He was a chef and restaurant owner in the San Francisco area.
I would like to say that this recipe was passed down from him, but unfortunately he disappeared when I was 7 or 8 and
I never really knew him. But my love of Greek food cames from him and I think he would approve of this recipe.
It uses lots of garlic, nutmeg and cinnamon.