1 large eggplant, sliced and salted
2 large potatoes, peeled
1/4 cup olive oil
3 tbs melted butter
1 large onion, chopped
1 lb ground beef
1/4 cup chopped parsley
1/2 cup tomato sauce
1/4 cup brand crumbs
1/4 cup flour
1 cup milk
2 eggs, separated
1/4 cup grated Romano cheese
Dash of nutmeg

Brown eggplant and potatoes in oil, drain and set aside. In 2 tablespoons melted butter, saute onion and meat until brown. Add parsley and tomato sauce; simmer for 10 minutes. In a greased 13x9x2 inch baking dish dusted with broad crumbs, alternate layers of potatoes, eggplant and meat mixture, repeating and ending with eggplant. Mix flour and remaining butter. Stir over low heat until thick Add milk gradually, stirring until thickens, stirring constantly. Cool. Beat egg yolks and mix with grated cheese and nutmeg; add to sauce. Beat egg whites until stiff and fold into sauce. Pour sauce over layers and bake at 350F degrees for 45-55 minutes or until golden brown.

Serves 5-6.

Return To:

Cajun Country -- New Iberia, Louisiana