• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings


  • Recipe Submitted by on

Category: Greek, Vegetables

 Ingredients List

  • 2 md Eggplants
  • 1/2 lb Ground beef
  • 1 c Chopped onion
  • 1/4 c Burgundy wine
  • 1/4 c Water
  • 2 tb Parsley flakes
  • 3 tb Tomato paste
  • 1 ts Salt
  • -Dash pepper
  • 1/4 c Bread crumbs
  • 2 Beaten eggs
  • 1/4 c Grated sharp American
  • -cheese
  • -Dash cinnamon
  • 1/4 c Bread crumbs
  • 3 tb Butter or margarine
  • 3 tb Flour
  • 1 1/2 c Milk
  • 1/2 ts Salt
  • -Dash pepper
  • -Dash nutmeg
  • 1 Beaten egg
  • 1/4 c Shredded sharp American
  • -cheese


Oven temperature - 350 degrees. Pare eggplants; cut into slices 1/4 inch
thick. Sprinkle with a little salt and set aside. In skillet, brown meat
and onion; drain off fat. Add wine, water, parsley, tomato paste and 1
teaspoon salt and dash pepper. Simmer until liquid is nearly absorbed.
Cool. Stir in 1/4 cup bread crumbs and 2 beaten eggs, the first 1/4 cup
cheese and cinnamon. In sauce pan melt butter, stir in flour and milk and
stir until thickened. Add a little of the hot sauce to the one beaten egg;
return to hot mixture. Cook over low heat 2 minutes, stirring constantly.
Brown eggplant slices on both sides in a little hot oil. Sprinkle bottom of
12 x 7 1/2 x 2 inch baking dish with remaining bread crumbs. Cover with
layer of eggplant slices; spoon on all meat mixture. Arrange remaining
eggplant over meat. Pour milk-egg sauce over top with remaining 1/4 cup
shredded cheese. Bake in over for about 45 minutes. Serve hot with
spaghetti sauce and Greek salad.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?