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Eggplant Casserole
Ingredients
2½ cup crumbled corn bread **
Eggplant Layer:
1 large eggplant, peeled
½ cup vegetable oil
1 tspn salt
Meat Layer:
1 lb ground beef
½ cup chopped onion
1 clove garlic, minced
1 can tomato sauce, (8 oz.)
2 tbsp red wine or water
½ tspn cinnamon
¼ tspn salt
¼ tspn oregano leaves, crushed
Topping:
¼ cup butter or margarine
3 tbsp all-purpose flour
½ tspn salt
¼ tspn nutmeg
1¾ cup milk
3 eggs, beaten
1 cup ricotta cheese
½ cup grated parmesan cheese
Corn Bread:
1 cup enriched corn meal
1 cup all-purpose flour
¼ cup sugar (optional)
1 tbsp baking powder
½ tspn salt
1 cup milk
1 egg, beaten
¼ cup vegetable oil
1. For corn bread layer: Sprinkle 1½ cups crumbled corn bread in bottom of ungreased 11 x 7" baking dish.
2. For eggplant layer: Slice eggplant ¼" thick; cut large slices in half. In large skillet, sauté eggplant in oil for 3 to 4 minutes on each side; drain on absorbent paper. Sprinkle with salt. Pour all but 1 tablespoon oil from skillet. For meat layer: In same skillet, cook meat, onion and garlic until brown; drain fat. Add tomato sauce, wine, cinnamon, salt and oregano; mix well. Set aside.
3. For topping: In medium saucepan, melt butter; add flour, salt and nutmeg. Cook 2 minutes over medium heat. Add milk, cook and stir about 1 minute or until thickened. Stir small amount of milk mixture into eggs; return to milk mixture. Add cheeses, stir until melted. Remove from heat.
4. To assemble casserole: Heat oven to 350º. Layer ½ of eggplant slices over corn bread layer. Spread meat mixture over eggplant; layer with remaining 1 cup crumbled corn bread. Layer remaining eggplant slices over corn bread. Pour topping over eggplant. Bake for 40 to 45 minutes or until golden brown.
Corn Bread:
Heat oven to 425º. Grease 8" square baking pan. In medium bowl, combine corn meal, flour, sugar, baking powder and salt. Add milk, egg and oil; mix just until dry ingredients are moistened. Bake 20 to 25 minutes or until golden brown. Makes 8" square pan of corn bread.
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