by fineartdaily
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my 16 recipes »
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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
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
What a beautiful illustration!