2 lb. cooked lamb chopped fine (use food processor)
1/4 cup juice from meat
2 onions chopped and browned
1 large can tomatoes diced
2 cloves of garlic chopped fine
1 (7oz) tomato paste
1/8 to 1/4 tsp of cinnamon (to taste)
1/8 to 1/4 tsp nutmeg (to taste)
Pinch salt and pepper
1/2 cup white wine
3 to 4 large eggplants
2 to 4 cups mashed potatoes
Combine and simmer first nine ingredients for one hour – add wine.
Line bottom of casserole dish with mashed potatoes.
Peel eggplant, slice thin and drain on paper towel.
To layer casserole, just a little meat sauce on potatoes, layer of eggplant,sauce etc.
Final layer should be eggplant.
NOTE: I like to peel and slice eggplant and simme slices in meat sauce until tender then drain and add to casserole.
Cheese sauce topping.
2 Tbsp melted butter
1/2 cup flour
4 cups skim milk
2 eggs slightly beaten
1/4 cup Parmesan cheese
Melt butter, add flour, stir until flour and butter are well mixed. Add milk. Mix a little of the hot milk to the beaten eggs, then pour into cheese mixture. Add Parmesan cheese and cook until well blended. Pour over top of casserole. Bake at 350°F for one hour.
— Judy Lange