Recipe By : Freeze With Ease copyright 1965
Serving Size : 12 Preparation Time :0:00
Categories : Freezer Meals Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ground chuck
3 tablespoons butter
3 onions -- chopped
6 tablespoons tomato paste
1/2 cup dry red wine -- Or more to taste
1/2 cup parsley -- chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon pepper
1 1/2 teaspoons salt
6 tablespoons butter
6 tablespoons flour
3 cups milk
6 egg yolk -- beaten
6 medium eggplants
3 tablespoons bread crumbs
3/4 cup parmesan cheese -- grated
6 tablespoons bread crumbs
1 1/2 cups parmesan cheese -- grated
Brown ground chuck in 3 tb butter. Add onions, tomato paste, dry red
wine, parsley, cinnamon, nutmeg, pepper and salt. Cook 3 minutes.
Cool.
Melt 6 tb butter and remove from heat. Stir in flour and milk. Return
to low heat, stir until smooth. Take from heat, cool slightly. Add
egg yolks. Wash and slice eggplants (but do not peel), then brown in
butter.
In casserole arrange layers of eggplant, meat and sauce. Sprinkle
each layer with 3 tb bread crumbs and 3/4 cup parmesan cheese. End
with sauce. Freeze.
to serve:
Defrost and top with 6 tb bread crumbs and 1 1/2 cup parmesan cheese.
Bake 45 to 60 minutes at 375 F.
