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“This recipe takes a bit of time to put together but tastes oh so good!”
2hrs 10mins

Ingredients Nutrition


  1. Sprinkle eggplant rounds with salt and weight down between sheets of paper towel for 1 hour. In the meantime, begin sauce. Brown meats with chopped onion and garlic 10-15 minutes until meats and vegetables are cooked thru. Turn heat to low and add all but last 4 items and simmer uncovered for 15 minutes. Remove pan from heat and stir in parsley and cool to room temperature, the mix in eggs and Parmesan cheese.
  2. By this time the eggplant should be ready to fry. Using no more than 2 T oil for each batch, coat eggplant rounds in bread crumbs and pan fry till golden. Drain on paper towels. Arrange in 13x9x2 pan in single or double layer, fitting as closely together as possible. Spread meat sauce evenly over all.
  3. To begin custard layer, melt butter in a sauce pan, blend in flour, nutmeg, pepper and salt. Stir in milk and half and half, continuing to stir until thickened, remove from heat. Mix Parmesan with yolks, then stir in a little hot sauce, return all to sauce pan and stir constantly, 2 minutes. Cool sauce to room temperature.
  4. Preheat oven to 325°F Spread custard over meat sauce and bake casserole, uncovered, for 1 ½ hours until custard is puffy and lightly browned. Remove from oven, let stand for 10 minutes , cut into large squares and serve.

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