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What You Need:
(To Serve: 6)
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THE FILLING
1 pound ground beef
2 teaspoons cumino seed, crushed
1 tablespoon tomato paste
2 tablespoons water
½ cup finely-chopped onion
Salt and pepper to taste
THE SAUCE
1 tablespoon butter
¼ cup flour
2 cups milk
Dash of salt
1/3 cup grated Romano cheese
THE EGGPLANT
1 medium to large eggplant
Salt, as needed
4 tablespoons olive oil
Flour
Salt and pepper to taste
THE TOPPING
¼ cup grated Romano cheese
2 tablespoons chopped parsley
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Translate this recipe:
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| How To Cook: |
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1. Peel and slice the eggplant. Sprinkle with salt and let set 20 minutes. Put all the filling ingredients, except the meat, in a casserole.
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2. Cook, covered, for 3 minutes in the microwave oven. Add the meat and break it up. Cook, covered, 6 to 8 minutes, stirring twice to break up the meat more finely.
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3. Rinse the salt off the eggplant and pat dry. Dredge in flour. Put the 4 tablespoons olive oil in a 2-quart (12" x 9") rectangular
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4. Cook ½ the eggplant for 2 minutes on each side. Remove to a plate. Cook the other half for 2 minutes on each side. Add the filling and spread evenly. Top with the remaining eggplant.
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5. For the sauce, in a 4-cup measure melt the 1 tablespoon butter and work in the ¼ cup flour. Gradually stir in the milk, the egg yolks and the salt.
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6. Cook, stirring several times, until slightly thickened. Stir in the 1/3 cup grated Romano cheese. Pour over the eggplant. Sprinkle on the topping of ¼ cup grated Romano cheese and the parsley.
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7. Cook, covered lightly with wax paper, for 8 to 10 minutes or until the eggplant is done and the sauce has thickened. Let stand 5 minutes.
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