Preparation:
Cut eggplant, peeled or unpeeled, into slices 1/2" thick. Soak slices in salted cold water, 30 minutes. Pat dry. Dredge with flour, brushing off excess. Sauté on both sides in margarine until brown, adding more margarine as needed. Drain on paper towels; set aside.
In large skillet, sauté onion until tender. Add meat; sauté until no longer red. Blend in parsley, nutmeg, paprika and pepper. Add salt, tomato sauce and wine; simmer a few minutes.
Arrange layer of eggplant slices in bottom of lightly buttered 2 quart or shallow baking dish. Pour half the meat mixture over eggplant.
Cover with half remaining eggplant slices. (Layers will be sparse if shallow baking dish is used. )Pour on remaining meat mixture. Top with remaining eggplant and tomato slices, overlapping, alternately, for an attractive visual effect. Beat egg with 1 tbsp. flour until smooth. Stir in cheese. Add 1/2 tsp salt. Pour over casserole. Bake, uncovered, at 375F 30 minutes or longer, until top is toast brown.
MikeNote: I use olive oil and NOT margarine to sauté the eggplant. |
