Ingredients:
1 medium eggplants
2 tablespoons all-purpose flour
1 lb ground lamb or 1 lb ground beef
1/2 cup chopped onions
1 garlic cloves, crushed
1 (8 ounce) cans tomato sauce
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1 egg yolks
1 cup milk
1 cup shredded monterey jack cheese ( 4 ounces)
chopped fresh parsley (optional)
Directions:
Peel eggplant, and cut into 1/2-inch pieces. Coat with 2 tablespoons flour; set aside.
Cook lamb, onion, and garlic in a skillet over medium heat until meat is browned, stirring to crumble meat; drain.
Return meat mixture to skillet.
Add eggplant; cook 6 to 8 minutes or until tender.
Stir in tomato sauce and seasonings; simmer for 5 minutes.
Melt butter in a saucepan, stir in 2 tablespoons flour.
Combine egg yolk and milk; add to butter mixture, and cook over low heat until slightly thickened, stirring constantly.
Pour sauce over meat mixture; top with cheese.
Cover and cook over medium heat until cheese melts.
Garnish with chopped fresh parsley, if desired.
Servings: 4-6
Time preparation: 45 min.
Time total: 45 min.