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  • 1 1/2 cup milk
  • 1 1/2 cup 2% yogurt
  • 1/3 cup corn starch
  • 2 tablespoons dried parsley
  • 1 tablespoon lemon juice
  • 1/8 teaspoon ground black pepper
  • 1 1/2 pound (700 g) eggplant
  • 2 medium onions, diced
  • 1 tablespoon peanut oil
  • 4 medium tomatoes, chopped
  • 1/2 teaspoon ground oregano
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon garlic powder
  • 1 pound (500 g) lean ground beef or lamb
  • 2 eggs
  • 1/3 cup red or white wine
  • 1/3 cup freshly grated parmesan cheese


Makes 6 servings.. Thoroughly mix all the Bechamel Sauce ingredients using an electric mixer, and then pour into a medium saucepan. Bring to a boil; then stir and gently simmer the sauce for 1 or 2 minutes. Set the cooked sauce aside in a bowl. Fry the onions and garlic in one tablespoon of oil. Then set aside in a small bowl. Fry the meat in a non-stick pan until browned. Remove the excess fat by adding 1/2 cup of water; bring to a boil, and then spoon out the liquid. To the meat, add the tomatoes, oregano, nutmeg, wine, and cooked onions. Simmer, uncovered, for 30 minutes. Then mix in 1 cup of the Bechamel Sauce, and set aside in a bowl. Cut the eggplant into 1/4" slices with the skin on. Then broil the slices until golden brown on both sides. Lightly oil a 3 quart (3 l) casserole dish. Layer the eggplant and meat sauce, with the first and last layers being eggplant. Beat the eggs and into the remaining Bechamel Sauce, and pour over all. Sprinkle the parmesan cheese over the top. Bake at 350 F (180 C) for 1 hour, or until golden and bubbling. Variations: Replace some or all of the eggplant with potatoes or zucchini. Substitute romano cheese for the parmesan.

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