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3 eggplant, peeled and cut lengthwise into ½ inch thick slices
Kosher salt
¼ cup extra virgin olive oil
1 tablespoon plus ½ cup unsalted butter
1 pound lean ground beef
2 onions, chopped
1 garlic clove, minced
Salt and pepper
1 8-ounce can tomato sauce
½ cup red wine
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons chopped parsley
6 tablespoons all-purpose flour
4 cups hot milk
Salt and pepper, to taste
1½ cups grated Pecorino Romano
¼ teaspoon ground nutmeg

Lay eggplant on paper towels and sprinkle lightly with salt. Cover with paper towels and weigh down with heavy pot. Let sit for 30 minutes to draw out moisture. Pat dry.

Heat olive oil in skillet. Fry eggplant, turning once, until brown. Set aside on paper towels to drain. Preheat oven to 350˚F. Wipe out skillet.

Melt 1 tablespoon butter in skillet and add ground beef, onions, garlic, salt and pepper. Cook, stirring occasionally, until meat loses raw color.

Stir in tomato sauce, wine, cinnamon, nutmeg and parsley and mix well. Simmer for 20 minutes while preparing béchamel sauce.

Melt remaining ½ cup butter in saucepan over medium heat. Whisk in flour until smooth and stir for 2 minutes. Lower heat and gradually pour in hot milk, whisking constantly until thick and creamy. Season with salt and pepper.

Arrange half of eggplant in 9 x13-inch baking dish. Cover eggplant with meat mixture and ½ cup cheese. Top with remaining eggplant and ½ cup cheese. Pour béchamel sauce over top. Sprinkle with remaining cheese and nutmeg. Bake 1 hour. Let sit 15 minutes before serving.
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