Ingredients
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Method
- Peel the Aubergines and cut them into slices about 1/2 inch thick.
- Brown the slices quickly in 1/4 cup of the oil. Set aside.
- Heat the remaining oil in the same frying pan and cook the onions until they are brown.
- Add the ground meat and cook 10 minutes.
- Pour off excess fat.
- Combine the tomato paste with the wine, parsley, cinnamon, salt and peper.
- Stir this mixture into the meat and simmer over low heat, stirring frequently, until all the liquid has been absorbed.
- Remove the mixture from the fire.
- Preheat the oven to 190 degrees C (Gas Mark 5).
- Make a white sauce by melting the butter and blending in the flour, stirring with a wire whisk.
- Meanwhile, bring the milk to a boil and add it gradually to the butter-flour mixture, stirring constantly.
- When the mixture is thickened and smooth, remove it from the heat.
- Cook slightly and stir in the beaten eggs, nutmeg and ricotta.
- Grease an 11x16-inch pan and sprinkle the bottom lightly with crumbs.
- Arrange alternate layers of the Aubergine and the meat sauce in the pan, sprinkling each layer with Parmesan and crumbs.
- Pour the ricotta sauce over the top and bake 1 hour, or until top is golden.
- Remove from the oven and cool 20 to 30 minutes before serving.
Cut into squares and serve.
Serves 4
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