by fineartdaily
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my 16 recipes »
Photo by fineartdaily
fineartdaily's Notes:
Expand1 pound ground lamb Ask a question about this ingredient
1 onion, chopped Ask a question about this ingredient
1 clove garlic Ask a question about this ingredient
1/2 teaspoon cinnamon Ask a question about this ingredient
pepper & salt to taste Ask a question about this ingredient
1 medium eggplant Ask a question about this ingredient
15 ounces can tomatoes or 5 fresh, seeded tomatoes Ask a question about this ingredient
1 tablespoon oregano or marjoram Ask a question about this ingredient
1/2 cup fresh basil or (1 tablespoon dried) Ask a question about this ingredient
2 cups fresh spinach leaves Ask a question about this ingredient
2 cups béchamel sauce Ask a question about this ingredient
1/2 cup freshly grated Parmesan cheese Ask a question about this ingredient
Sauté first six ingredients (#5 & #6 being salt and pepper) until the meat is nicely browned.
Ask a question about this stepPlace browned meat in the bottom of a large casserole. Sprinkle chopped oregano and fresh parsley overtop.
Ask a question about this stepThen layer the next ingredients starting with thinly sliced eggplant, sprinkled with oregano, followed by tomatoes then fresh basil, followed by layered spinach leaves.
Ask a question about this stepCover all with béchamel to seal the casserole, then top with a generous coating of freshly grated Parmesan cheese.
Ask a question about this stepBake at 350ºF for 50 minutes to 1 hour or until it is beginning to brown on top, bubbling along the sides and the eggplant is completely cooked and soft.
Ask a question about this step
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
What a beautiful illustration!