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There are no specifics on what to use for herbs. When we made this we had it with Oregano and Rosemary. You can also get a little creative and throw in some fresh Thyme.

You can use any type of Eggplant.

Let's Get Started…

The Ingredients To Gather:

• 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
• 1/4 cup olive oil
• 1 pound lean ground beef
• salt to taste ground black pepper to taste
• 2 onions, chopped 1 clove garlic, minced
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons dried parsley
• 1 (8 ounce) can tomato sauce
• 1/2 cup red wine
• 1 egg, beaten
• 4 cups milk
• 1/2 cup butter
• 6 tablespoons all-purpose flour
• 1 1/2 cups freshly grated Parmesan cheese

The Step By Step Directions To Follow:

1. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned.

2. Melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.

For The Bechamel Sauce:

1. Scald the milk in a saucepan.
2. Melt the butter in a large skillet over medium heat.
3. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, Season with salt, and pepper.
4. Arrange eggplant in a 9×13 inch baking dish.
5. Cover eggplant with all of the meat mixture. Pour the bechamel sauce over the top.
6. Bake for 1 hour at 350 degrees F

Finished!

Have You Ever Made This Before, If So… Let Us Know How It Turned Out & What You Added Or Subtracted To Make It Even Better.

Happy Cooking & Enjoy!

Article Source: All Recipes