3 eggplants sliced into horizontal layers
1/2 pound ground beef
1 tablespoon butter
2 chopped onions
1 minced garlic clove
1/2 teaspoon ground cinnamon
1 teaspoon dried herbs (thyme, rosemary, oregano, and parsley)
1 small can tomato puree
1/2 cup red wine
1 beaten egg
150 grams grated cheese
2 tablespoons white sauce
Salt, black pepper, and nutmeg to taste
3 eggplants sliced into horizontal layers
1/2 pound ground beef
1 tablespoon butter
2 chopped onions
1 minced garlic clove
1/2 teaspoon ground cinnamon
1 teaspoon dried herbs (thyme, rosemary, oregano, and parsley)
1 small can tomato puree
1/2 cup red wine
1 beaten egg
150 grams grated cheese
2 tablespoons white sauce
Salt, black pepper, and nutmeg to taste
Sprinkle salt on the eggplant and let it sit for 30 minutes
Drain and brush the eggplant with oil in a skillet. Reserve
Cook the ground beef in butter and season with salt, black pepper, garlic, and onion
Add cinnamon, nutmeg, and herbs to the meat mixture
Combine tomato puree, red wine, and cook for 20 minutes
Let it cool and mix in the beaten egg
Line a baking dish with a layer of eggplant
Spread the ground beef mixture on top and sprinkle with grated cheese
Repeat the process and finish with white sauce
Sprinkle nutmeg and bake in a medium oven for about an hour.
