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What You Need:
(To Serve: 6 to 8)
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1 cup chopped onions
4½ tablespoons butter
1 pound ground beef or lamb
2 cups crushed fresh or canned tomatoes
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon grated nutmeg
¼ teaspoon ground cinnamon
2 eggs, beaten
½ cup grated kefalotiri or
Parmesan cheese
1½ cups elbow macaroni, cooked according to package directions and drained
1 medium-sized eggplant, about 1 pound, cut into ¼-inch-thick slices
1 tablespoon olive oil
1 teaspoon cornstarch
1½ cups milk, heated
3 eggs, beaten
Salt and pepper to taste
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Translate this recipe:
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| How To Cook: |
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1. Preheat oven to 350°.
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2. Saute onions in 2 tablespoons butter until wilted. Add meat and cook until brown. Add tomatoes and cook until liquid has been absorbed.
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3. Season with salt, pepper, nutmeg, and cinnamon. Add 2 beaten eggs and 1/3 cup of the grated cheese.
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4. Combine meat mixture with macaroni and pour into a greased 13 by 9 by 2-inch pan. (Pan should be about half full.)
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5. Preheat broiler.
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6. Brush eggplant slices with 1 tablespoon olive oil. Broil until lightly browned. Drain on paper towels, then place over the macaroni and meat mixture.
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PREPARE THE SAUCE:
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1. Melt 2 tablespoons butter and blend in cornstarch. Gradually add hot milk and cook over low heat, stirring, until slightly thickened.
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2. Pour in 3 beaten eggs, stirring constantly. Season lightly with salt and pepper.
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3. Pour sauce evenly over pan ingredients. Sprinkle top with remaining butter, melted, and grated cheese.
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4. Bake for 45 minutes, or until sauce is set and golden brown. Cool about 5 minutes before slicing.
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