Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Meat Sauce: | 2. Melt butter in a 3 1/2 Quart Dutch oven, sauté onion, ground chuck or lamb and garlic, stirring until brown, 10 minutes. | 3. Add herbs, spices and tomato sauce and stirring until it starts to boiling. | 4. Reduce heat and simmer, uncover, 1/2 hour. | 5. Halve unpaired eggplants lengthwise. Slice 1/2-inch thick. | 6. Place in bottom of broiler and sprinkle lightly with salt. | 7. Brush lightly with melted butter. | 8. Broil 4-inches from heat, 4 minutes per side, or until golden. | 9. Preheat oven to 350 Degrees. | 10. Make Cream Sauce. | 11. In medium saucepan, melt butter. | 12. Remove from heat and stir in flour, salt and pepper. Add milk gradually. | 13. Bring to boiling, stirring until thickened. | 14. Remove from heat. | 15. In small bowl beat eggs with wire whisk. | 16. Beat in some hot Cream Sauce mixture. Return mixture to saucepan and mix well. Set aside. | 17. To assemble casserole, in bottom of shallow, 2 quart baking dish (12x7x2 inches). | 18. Layer half of eggplants, overlapping slightly. Sprinkle with 2 Tbsp of each of grated parmesan and cheddar cheese. Stir bread crumbs into meat sauce. Spoon evenly over eggplant in casserole, then sprinkle with 2 Tbsp of each of parmesan and cheddar cheese. | 19. Layer rest of eggplant spices, overlapping, as before. Pour Cream Sauce over all. Sprinkle top of remaining cheese. | 20. Back 35 to 40 Minutes or until golden brown and top is set. | 21. If desired, brown top of little more under broiler, 1 minute. | 22. Cool slightly to serve. Cut in Squares. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1	cup	chopped	64.0	14.944	1.76	0.16
lamb	1 1/2	1/2	ground	1816.668	0.0	114.8515	146.8984
garlic clove	1	crushed		-	-	-	-
oregano leaf	1/2	teaspoon	dried	-	-	-	-
basil leaf	1	teaspoon	dried	-	-	-	-
cinnamon	1/2	teaspoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1	dash		0.251	0.064	0.0104	0.0033
tomato sauce	2	cans		-	-	-	-
eggplant	2			-	-	-	-
salt	1	dash		-	-	-	-
butter	1/2	cup	melted	171.0	7.857	5.343	14.4
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
salt	1/2	teaspoon		-	-	-	-
pepper	1	dash		0.251	0.064	0.0104	0.0033
milk	2	cups		297.68	23.3264	15.372	15.9576
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
cheddar cheese	1/2	cup	grated	-	-	-	-
breadcrumb	2	tablespoons		-	-	-	-
egg	2			143.0	0.72	12.56	9.51

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.