2 large eggplants, cut into slices 3 cm thick
3 brown onions, chopped
5 garlic cloves, chopped
8 oz tomato sauce
2 lb ground beef
1 cup grated parmesan
1 tsp ground cinammon
2 tsp oregano
Sauce
2 tbsp flour
1 cup half and half cream
1 egg
1 cup grated parmesan
2 tbsp butter
Serves Four Total Time: 90 minutes
Set oven to broil. Peel and slice eggplants one cm thick. Coat both sides of eggplant slices with olive oil and season with salt and pepper, then place on cookie sheet and broil for 8 minutes, then turn over slices and broil for another 8 minutes.
Grease a rectangular baking dish and arrange half of eggplant slices on the bottom. Prheat oven to 350 degrees Fahrenheit. In a large pot add onions and beef over low-medium heat. Cook till beef is no longer pink, then pour out all the fat. Add garlic, tomato sauce, salt pepper and oregano. Cook for a few more minutes, then salt and pepper to taste, and pour over the eggplant slices. In a pan melt the butter, mix in flour, and then very slowly stir in cream over low-medium heat. In a bowl beat the egg, add in a little bit of cream sauce and then add the egg and sauce to the rest.
Finally stir in parmesan cheese. Add the rest of the eggplants over the meat sauce in the baking dish and then poor the cheese sauce over tter the top forming a thick layer. Bake in oven for 45 minutes, then serve hot.
