2 pounds ground beef
3 tablespoons olive oil
3 large white or yellow onions,
finely chopped
3 to 5 cloves garlic, minced
15-ounce can tomato sauce
1 cup parsley, finely chopped
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
For the béchamel sauce:
½ cup (1 stick) butter
1 cup flour
1 quart warm milk
4 eggs, beaten
1-1/2 cups grated Parmesan cheese,
divided
To assemble dish:
2 to 4 tablespoons olive oil, plus some
for brushing pan
1 cup bread crumbs
3 large eggplants, peeled
5 to 6 large zucchini
4 potatoes, peeled and sliced
1 teaspoon pepper
In a large skillet brown the meat. Pour off the fat and remove meat to bowl. Add to the skillet 3 tablespoons olive oil. Saute onions in oil until translucent, then add garlic; cook for about a minute. Add the tomato sauce, parsley, nutmeg and cinnamon and simmer for 5 minutes. Add the meat and blend well. Set aside.
Make the sauce: In a large saucepan, melt the butter over medium heat. Add the flour, stirring constantly. Cook until lightly browned. Gradually blend in the milk. Stir in the beaten eggs and simmer until thick and smooth, stirring constantly. Stir in 1/2 cup Parmesan cheese. Set aside.
On a large baking sheet brushed with olive oil, spread the eggplant, zucchini and potatoes. Drizzle vegetables lightly with oil. Brown the vegetables lightly under broiler, about 7 minutes.
(This may be done in stages, until all vegetables are browned.) Remove cooked vegetables to a platter.
Lightly oil a 10-by-13-by-2-1/2-inch baking pan. Sprinkle with bread crumbs. Layer the casserole, starting with one layer of potatoes, a layer of zucchini and a layer of eggplant and half of the meat sauce. Next, layer of potatoes, zucchini and eggplant and remainder of the meat sauce. The final layer is a potatoes, zucchini and eggplant. Pour the béchamel over all. Top with remaining Parmesan cheese.
Bake at 350 degrees for 50-60 minutes, or until golden brown. Remove from oven and allow to sit for 30 minutes before cutting into squares.
Makes 10 servings.
Note: This dish freezes well.
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