Prep time: 30 min   |    Cook time: 50 min   |   Ready In: 80 min


  • 1 lb. eggplant, sliced into 1/2 inch rounds


  • 2 tablespoons butter

  • 1/4 cup flour

  • 1 cup milk

  • 1/2 teaspoon salt

  • dash of nutmeg

  • 1/4 cup parmesan or romano cheese, grated

  • 2 eggs, beaten


  • 3/4 cup onions, chopped finely

  • 2-3 cloves garlic, minced

  • 1 cup of protein (ground beef/lamb or tempeh)

  • 3/4 teaspoon salt

  • 1/2 teaspoon pepper

  • 2 cups pureed tomatoes

  • 2 tablespoons dry red wine

  • 2 tablespoons sherry

  • 1 teaspoon parsley

  • 1/2 teaspoon cinnamon, allspice, oregano

  • 1/2 cup parmesan or romano cheese, grated

Brush the eggplant slices with oil and bake at 400 degrees for 30 minutes or until tender. Set aside.

To make the sauce, saute onions and garlic in olive oil. Brown the protein with the onions, then add salt & pepper. Assemble the remaining ingredients, except the cheese, and combine with the mixture in the pot and simmer for 20 minutes. Turn off heat and stir in the cheese.

Prepare the custard. Melt butter and whisk in the flour. Add the milk, stirring until think. Stir in salt, nutmeg and cheese. Stir a tablespoon of the hot mixture into the beaten eggs and then add eggs to the rest of the custard. Stir until thick. Turn off heat and prepare to assemble.

Use half of the eggplant in the bottom of a greased 9-by-13 inch baking dish. Top with half of the sauce. Layer remaining eggplant on top, then top with the rest of the sauce. Pour custard mix over the whole casserole and bake at 350 degrees for 35-45 minutes. Let stand before cutting.

Serves 6-8.