“This is great. VERY rich! A little time comsuming, but worth every minute.”
3hrs 30mins

Ingredients Nutrition


  1. Salt eggplant slices. Lay out on racks to drain. Let stand 30 minutes.
  2. Rinse. Return to racks for 10 minutes to drain.
  3. Squeeze between paper towels to absorb excess moisture.
  4. Dredge in flour to coat.
  5. Heat about an inch of oil in a deep skillet.
  6. Fry slices until golden on each side, in batches. Drain on paper towels.
  7. Heat oven 375.
  8. In a saucepan heat butter.
  9. Add onion. Saute 2 minutes.
  10. Add beef and pork. Brown well.
  11. Add the salt, pepper, nutmeg, parsley, tomato sauce, red wine and water. Bring to a boil. Reduce. Cover. Simmer 30-40 minutes, or until thickened.
  12. Remove from heat. Whisk in the egg, cheese and 1/4-1/3 of the breadcrumbs to thicken. Set aside.
  13. Spray a 9x13 baking dish.
  14. Scatter remaning crumbs on the bottom. Top with 1/2 of the eggplant slices. Then meat sauce. Then remaining eggplant.
  15. Meanwhile, melt butter in a saucepan.
  16. Add flour. Cook 1minute. Whisk in the milk and cream. Simmer, stirring often until thickened, about 15 minutes.
  17. Remove from heat. Whisk in the egg, yloks, salt, nutmeg and half of the cheese until incorporated.
  18. Pour over eggplant. Top with remaining cheese.
  19. Bake 45 minutes. Let stand 10-15 minutes before slicing.

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