Ingredients
3
tbsp chopped yellow onions
Directions
1.
Brown onions in butter.
2.
Add ground beef, mixing constantly until mixture becomes crumbly.
3.
Add tomato sauce, wine, water, salt, pepper, parsley and nutmeg.
4.
Cover and cook for one hour over low heat.
5.
Cut the eggplants in slices about 1/2 inch thick.
6.
Salt them, let them strain in a colander and fry in deep oil.
7.
Let the fried eggplants strain again.
9.
Heat the butter over medium heat.
10.
Once its melted, add the flour slowly, stirring constantly.
11.
In another pan, heat the milk.
12.
Add the milk to the flour mixture one cup at a time stirring constantly.
13.
Bring to a boil & stir constantly.
14.
Remove from heat & add nutmeg.
17.
Arrange eggplants in shallow pan with a few breadcrumbs.
18.
Remove chopped meat from heat, add half the grated cheese and half of the breadcrumbs.
19.
Spread evenly over the eggplants.
20.
Pour the white sauce evenly over this and sprinkle the remaining cheese and breadcrumbs on top.
21.
Pour some melted butter over the top and bake for 15 minutes until golden brown.
22.
Cool slightly and cut in squares.
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