4 eggplants (aubergines in the UK)
400g can tomatoes, chopped
3 onions, sliced
2 cloves garlic, crushed
500g minced lamb (or beef)
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 litre milk
1 bay leaf
4 egg yolks
3 tablespoons grated parmesan cheese
Slice eggplants thickly and sprinkle with salt. Leave for about one hour. This will extract any bitter juices.
Cook the onion and garlic in oil until golden brown. Add the meat and herbs to the onion. Add the chopped tomatoes and juice. Bring to the boil, season with salt and pepper. Lower heat to a simmer and cook for five minutes.
Rinse the eggplants and dry thoroughly. Heat oil in a frying pan until hot and cook the eggplants until golden brown on both sides. Drain on absorbent paper.
Place a layer of eggplant on the bottom of a casserole dish. Then a layer of meat, then another layer of eggplant, another layer of meat and, finally, a top layer of eggplant. Make sure the top is flat.
Warm milk with a bay leaf in it and set aside. Melt butter in a saucepan and stir in flour. Cook for a few minutes and take off the heat. Slowly add warm milk into the flour mixture, stirring constantly to avoid lumps. Return the mixture to the heat and stir until boiling. Season with salt and pepper and cook for five minutes. Remove the bay leaf.
Mix the egg yolks in a bowl. Pour the milk mixture into the yolks, stirring all the time. Add half the cheese. Mix well and pour the mixture over the casserole. Sprinkle the rest of the cheese on top. Bake for 40 minutes in a medium oven until the top is golden brown and the mixture reheated.
Edited by Paula (11/10/07 08:27 PM)
Edit Reason: Stylised, beef