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“This one is somewhat different than the one I have already posted here on this site but just a delicious! the ground beef and pork can be made up to a day ahead and refrigerated, and you may use all beef for this if desired --- a good quality Parmesan cheese is a must for this, I hope you enjoy this as much as my family does!”
2hrs 15mins

Ingredients Nutrition


  1. Butter a 13 x 9-inch baking dish.
  2. Heat oil in a large saucepan over medium heat (this ground beef mixture can be made a day ahead if desired).
  3. Add in ground beef and pork, onion and garlic; cook breaking the beef up with a fork until the beef is cooked (about 15 minutes) then mix in 1/4 cup Parmesan cheese and cook 1 minute more.
  4. Add in tomato sauce, red wine, parsley, oregano and cinnamon; simmer for about 20-25 minutes (season with salt and pepper).
  5. Set oven to 350 degrees.
  6. Melt butter in a heavy saucepan over medium heat.
  7. Add/whisk in flour and some black pepper; whisk for 1 minute.
  8. Gradually whisk in the half and half cream, whisking until smooth; boil until thick, stirring constantly.
  9. Beat the eggs in a small bowl.
  10. Whisk a small amount of the cream mixture into eggs, then return the mixture to the saucepan, bring to a simmer stirring constantly.
  11. Remove the custard from the heat and add in 1/2 cup Parmesan cheese, then season with salt and pepper.
  12. Arrange HALF of the eggplant slices in bottom of the dish, then sprinkle with salt and pepper.
  13. Spread the meat mixture over the top of the slices.
  14. Top with the remaining eggplant slices.
  15. Pour the hot custard cheese sauce over the top eggplant slices.
  16. Sprinkle with remaining 1 cup Parmesan cheese.
  17. Cover LOOSLEY with foil and bake for about 1 hour.
  18. Uncover and continue baking until golden and bubbling around the edges (about 10-15 minutes longer.
  19. Cool for 15 minutes (or longer) before slicing.

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