- 2 tbsp (30 mL) Butter
- 1 large onion, chopped
- 1 lb (500 g) Ground Veal
- 1 tbsp (15 mL) tomato paste
- pinch salt and pepper
- 2 tbsp (30 mL) chopped parsley
- 1/2 cup (125 mL) beef stock
- 1/4 cup (50 mL) oil
- 2 eggplants (approx. 6″ to 8″)
- 4 tbsp (60 mL) breadcrumbs
- 1/3 cup (75 mL) Parmesan cheese
- 2 tbsp (30 mL) Each butter and flour
- 1 cup (250 mL) milk
- 1 egg yolk, beaten
Instructions:
Cook onions in butter until softened, add veal and cook stirring until browned. Add tomato paste, salt, pepper, parsley and beef stock and simmer 15 minutes, uncovered. Stir in 3 tbsp (45 mL) breadcrumbs. Set aside. Cut eggplant in 3/8″ (1 cm) slices, brush generously with oil and broil until brown on one side. To prepare sauce, melt butter, stir in flour, then milk and cook until thickened. Remove from heat and stir in beaten egg yolk. To assemble, grease 9″ (20 cm) square casserole. Place a layer of eggplant slices on the bottom, add 1/2 veal mixture and sprinkle with Parmesan cheese. Repeat and end with a layer of eggplant. Pour sauce over top and sprinkle with remaining Parmesan and breadcrumbs. Bake in 350oF (180oC) oven for 45 minutes.
Nutritional Information: 342 Calories * 19 g Protein * 23 g Fat * 15 g Carbohydrates
Helpful Tips: For extra flavour, add 2 tbsp (30 mL) sherry or red wine to the veal mixture.
