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I adapted this recipe today for Atkins. I used to use potatoes and garbanzo beans, also flour in the béchamel. Here is a better version.
Peel and slice 4 to 6 Japanese eggplant into 2/3 in slices, or use 32 Italian eggplants and fry. I do not usually do the step of salting and rinsing and draining before cooking, but you can if you want. I also have not made this recipe by coating the eggplant in anything before frying, but I think I am going to coat it with egg whites before frying this time.
Keep in a warm oven in paper towels to absorb excess oil.
Make white sauce by combining 6T butter, 4 jumbo eggs (well beaten), or more if smaller, 1 ½ c heavy cream and 1 ½ cup water. Stir over medium heat until it begins to thicken, add ½ c fresh grated romano cheese and a good bit of ground fresh nutmeg, and cook 3 minutes longer, remove.
Brown 1 1/2 pound fine ground lamb with a large onion and 4 cloves chopped or crushed garlic in 3T olive oil, add: ½ t cinnamon, 2 t dried leaf oregano, 2T fresh chopped parsley, 1T fresh chopped mint, a bit of salt and pepper and 1- 8 oz. can tomato sauce (can make your own). Simmer for a few minutes. Add more oil or some water if necessary so it doesn’t dry out and stays very moist.
Layer in an olive oiled baking dish the eggplant, meat sauce, white sauce (some people would add mozzarella cheese here) then repeat. For the third layer, just add the eggplant, then white sauce. Bake until it starts to brown on top at 375.
I like to have this with some garlic and fresh herb butter pan grilled shrimp, flaming saganaki with ouzo and lemon, and a bottle of Retsina. If you have never had Retsina, it is a white wine (yellow in color) with a very burnt pine resin flavor….an acquired taste, but gooooooooooooood. Especially with seafood and tomato sauces.
Peel and slice 4 to 6 Japanese eggplant into 2/3 in slices, or use 32 Italian eggplants and fry. I do not usually do the step of salting and rinsing and draining before cooking, but you can if you want. I also have not made this recipe by coating the eggplant in anything before frying, but I think I am going to coat it with egg whites before frying this time.
Keep in a warm oven in paper towels to absorb excess oil.
Make white sauce by combining 6T butter, 4 jumbo eggs (well beaten), or more if smaller, 1 ½ c heavy cream and 1 ½ cup water. Stir over medium heat until it begins to thicken, add ½ c fresh grated romano cheese and a good bit of ground fresh nutmeg, and cook 3 minutes longer, remove.
Brown 1 1/2 pound fine ground lamb with a large onion and 4 cloves chopped or crushed garlic in 3T olive oil, add: ½ t cinnamon, 2 t dried leaf oregano, 2T fresh chopped parsley, 1T fresh chopped mint, a bit of salt and pepper and 1- 8 oz. can tomato sauce (can make your own). Simmer for a few minutes. Add more oil or some water if necessary so it doesn’t dry out and stays very moist.
Layer in an olive oiled baking dish the eggplant, meat sauce, white sauce (some people would add mozzarella cheese here) then repeat. For the third layer, just add the eggplant, then white sauce. Bake until it starts to brown on top at 375.
I like to have this with some garlic and fresh herb butter pan grilled shrimp, flaming saganaki with ouzo and lemon, and a bottle of Retsina. If you have never had Retsina, it is a white wine (yellow in color) with a very burnt pine resin flavor….an acquired taste, but gooooooooooooood. Especially with seafood and tomato sauces.
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