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Spray a cookie sheet with cooking spray and add your eggplant slices in one layer, not touching each other. Sprinkle a bit of salt over slices and the spray with more cooking oil. You can also use olive oil to grease your cookie sheet and brush lightly on eggplant slices.
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Set under the broiler for 3-5 minutes until browned. Turn over and do the other side.
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When finished take them out and let cool.
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Preheat oven to 350 degrees.
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To make the meat sauce, add your butter, onions, ground beef and garlic until meat is browned.
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Drain off excess grease if there is too much.
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Add your tomato sauce and spices. Mix well.
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Reduce heat and let it simmer for 15 minutes and then set aside.
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To make the cream sauces, melt the butter then add your flour, salt and pepper.
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Slowly add your milk. Mix well.
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Continue mixing and let boil until it thickens. Take off heat.
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In a bowl, whisk your eggs.
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Add a bit of the hot cream sauce to the eggs and whisk well. Then add this mixture back to the pan and mix well. Set aside.
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In a large casserole dish layer your slices of eggplant (there will be two layers so divide the cooked eggplant in half and use for each layer.)
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Sprinkle 2 Tablespoons of Parmesan and cheddar cheese over the eggplant.
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Mix in the 2 Tablespoons of bread crumbs into the meat sauce and mix well.
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Spoon a layer of the meat sauce over the eggplant.
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Sprinkle 2 more Tablespoons of Parmesan and cheddar cheese over the meat sauce.
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Add the rest of the eggplant slices.
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Pour the cream sauce over the whole thing and then sprinkle the rest of the cheeses.
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Bake for 35-40 minutes or the top is browned. You can also set it under the broiler for a minutes at the end if you wish.
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Let set for 5-10 minutes and then serve.
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We like to eat it over rice.