3 lb. eggplant 2 lb. minced lamb (or some other meat) 2 c. tomatoes 3 onions chopped 1 c. parsley chopped 1 c. white wine or vermouth 2 Tbsp oil 2 Tbsp. dry herbs 3 Tbsp butter 1/4 c. flour 2 c. milk (hot) 1 c. grated cheese (swiss, mozzarella) 1/2 tsp nutmeg
Cut the eggplant into slices 1/4 inch thick. Salt both sides and let sit for 20 minutes. Dry with paper towels, lightly coat with oil, and bake covered in a oven pre-heated to 400F for 20 minutes. The eggplant should be soft, but should hold its shape. Mince the meat if not already. Saute the onions in 3 Tbsp. oil until soft, add the minced meat and fry for 5 minutes. Add tomatoes, wine, herbs and cook over medium flame until the mixture thickens enough to coat a spoon. Taste analytically and season with salt and pepper. Oil or butter a baking dish, start with a layer of the eggplant, then half the meat mixture, an eggplant layer, the rest of the meat, and a final layer of the eggplant. Make a white sauce by heating the 3 Tbsp butter, and mixing in the 1/4 cup flour without coloring. Remove from heat and whisk in 2 cups of hot milk. Bring to a simmer, add 1/2 cup of the grated cheese, season with nutmeg, salt and pepper and bring to a simmer. Add white sauce to the top of the eggplant-meat layers and shake to white sauce to settle into the gaps. Sprinkle the rest of the 1/2 cup grated cheese. Bake for 40 minutes in an oven pre-heated to 350 degrees F. Serve hot. Make 6-8 servings. Tastes good cold too.