Directions: |
Directions:Meat sauce: In hot butter saute onion, chuck, garlic, stirring until brown. Add herbs, spices, tomato sauce, bring to boiling, stirring. reduce heat, simmer uncovered 1/2 hr. (never cover simmering tomatoes or sauce, the flavor can't develop). Halve unpared eggplant lengthwise, slice crosswise, 1/2" thick. Place in bottom of broiler pan, sprinkle lightly with salt, brush with melted butter. Broil 4" from heat, 4 min per side or until golden. Make Cream sauce: Melt butter, remove from heat, stir in flour, salt, and pepper. Add milk gradually. Bring to boiling, stirring until mixture is thickened. Remove from heat. In small bowl beat eggs, beat in some hot cream-sauce mixture, return mixture to saucepan, mix well ,set aside. Preheat oven to 350º. Assemble casserole: In bottom of a shallow 2 quart baking dish (12x7-1/2x2) layer 1/2 the eggplant, overlapping slightly, sprinkle with 2 Tbsp each grated Parmesan and Cheddar cheeses. Stir bread crumbs into meat sauce, spoon evenly over eggplant in casserole, then sprinkle with 2 Tbsp each Parmesan and Cheddar cheeses. Layer rest of eggplant slices, overlapping as before. Pour cream sauce over all. Sprinkle top with remaining cheese. Bake 35-40 min or until golden brown and top is set. If you want, brown the top a little more under broiler--1 min. Cool slightly to serve. Cut in squares. |
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