1 large eggplant, washed Extra virgin olive oil
1 pound lean ground free-range lamb
2 medium chopped onions
2 garlic minced cloves
⅓ cup finely chopped parsley
2 large fresh tomatoes
1 cup water
⅓ cup white wine
2 tablespoons flour
2 cups skim milk
⅓ teaspoon Celtic salt
4 large eggs, slightly beaten
1 cup freshly grated Parmesan cheese
¼ teaspoon cinnamon
Cut the unpeeled eggplant into ½-inch-thick slices and place in a bowl with enough water to cover; let stand for about 10 to 20 minutes. Pat dry with a towel and arrange on an oiled baking sheet; brush eggplant slices with olive oil. Bake for 10 minutes; remove from oven. Heat 1 tablespoon olive oil in an iron skillet over medium heat. Add the ground lamb, onions, garlic, parsley, tomatoes, water, and wine; cook for about 6 minutes, stirring frequently. Layer half the eggplant, the lamb mixture, and the remaining eggplant in an oiled baking dish; brush top layer with olive oil. Prepare a sauce by heating 2 tablespoons olive oil in a heavy saucepan over medium-low heat; whisk in the flour and cook for a few minutes, whisking constantly. Slowly stir in the milk and eggs. Cook until thickened and smooth, stirring constantly. Drizzle the sauce evenly over the eggplant; sprinkle evenly with the Parmesan cheese and cinnamon. Bake at 350 degrees for 45 minutes.
Yield: 8 servings
Adapted from a recipe found on CookbooksOnline.com