2 eggplants, peeled and cut lengthwise into ½ in slices
¼ C olive oil
2 T balsamic vinegar
2 garlic cloves, minced
1 T butter
1 lb ground beef
salt and pepper to taste
1 onion, chopped
1 clove garlic, minced
¼ t @cinnamon & nutmeg, ½ t fines herbs
2 T dried parsley
½ C red wine
1 C tomato sauce
Béchamel Sauce
¼ C butter
3 T flour
2 C cream
salt to taste
1 ½ C grated Parmesan
¼ t nutmeg
PREPARATION
Preheat the oven to 350°F.
Combine olive oil, vinegar and garlic in a bowl.
Brush eggplant slices with mixture and roast in the oven for 25 min.
In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic.
When beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley.
Pour in the wine and simmer until mostly evaporated.
Pour in the tomato sauce and mix well. Simmer for 20 min.
For béchamel sauce, melt butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually stir in the cream, whisking constantly until it thickens, salt to taste.
Arrange a layer of eggplant in a greased 9×13 in baking dish. Cover eggplant with all of the meat mixture, and then sprinkle ¼ C of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another ¼ C of cheese on top. Pour the béchamel sauce over the top, and sprinkle with the nutmeg and the remaining cheese.
