Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 C. crumbled corn bread**
Eggplant Layer:
1 Large eggplant -- peeled
1/2 C. vegetable oil
1 Tsp. salt
Meat Layer:
1 Lb. ground beef
1/2 C. chopped onion
1 Clove garlic -- minced
1 Can tomato sauce -- (8 oz.)
2 Tbsp. red wine or water
1/2 Tsp. cinnamon
1/4 Tsp. salt
1/4 Tsp. oregano leaves
crushed
Topping:
1/4 C. butter or margarine
3 Tbsp. all-purpose flour
1/2 Tsp. salt
1/4 Tsp. nutmeg
1 2/3 C. milk
3 eggs -- beaten
1 C. Ricotta cheese
1/2 C. grated Parmesan cheese
Corn Bread:
1 C. enriched corn meal
1 C. all-purpose flour
1/4 C. sugar (optional)
1 Tbsp. baking powder
1/2 Tsp. salt
1 C. milk
1 egg -- beaten
1/4 C. vegetable oil
For corn bread layer: Sprinkle 1 1/2 cups crumbled corn
bread in bottom of ungreased 11 x 7-inch baking dish.
For eggplant layer: Slice eggplant 1/4-inch thick; cut
large slices in half. In large skillet, saute eggplant in oil
for 3 to 4 minutes on each side; drain on absorbent paper.
Sprinkle with salt. Pour all but 1 tablespoon oil from skillet.
For meat layer: In same skillet, cook meat, onion and
garlic until brown; drain fat. Add tomato sauce, wine,
cinnamon, salt and oregano; mix well. Set aside.
For topping: In medium saucepan, melt butter; add
flour, salt and nutmeg. Cook 2 minutes over medium heat. Add
milk; cook and stir about 1 minute or until thickened. Stir
small amount of milk mixture into eggs; return to milk mixture.
Add cheeses; stir until melted. Remove from heat.
To assemble casserole: Heat oven to 350 degrees. Layer 1/2 of
eggplant slices over corn bread layer. Spread meat mixture
over eggplant; layer with remaining 1 cup crumbled corn bread.
Layer remaining eggplant slices over corn bread. Pour topping
over eggplant. Bake for 40 to 45 minutes or until golden
brown. Makes about 8 servings.
Corn Bread:
Heat oven to 425 degrees. Grease 8-inch square baking pan. In
medium bowl, combine corn meal, flour, sugar, baking powder and
salt. Add milk, egg and oil; mix just until dry ingredients
are moistened. Bake 20 to 25 minutes or until golden brown.
Makes 8-inch square pan of corn bread.
