*  Exported from  MasterCook  *

                            Eggplant Casserole

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  C.            crumbled corn bread**
                        Eggplant Layer:
   1      Large         eggplant -- peeled
     1/2  C.            vegetable oil
   1      Tsp.          salt
                        Meat Layer:
   1      Lb.           ground beef
     1/2  C.            chopped onion
   1      Clove         garlic -- minced
   1      Can           tomato sauce -- (8 oz.)
   2      Tbsp.         red wine or water
     1/2  Tsp.          cinnamon
     1/4  Tsp.          salt
     1/4  Tsp.          oregano leaves
                        crushed
                        Topping:
     1/4  C.            butter or margarine
   3      Tbsp.         all-purpose flour
     1/2  Tsp.          salt
     1/4  Tsp.          nutmeg
   1 2/3  C.            milk
   3                    eggs -- beaten
   1      C.            Ricotta cheese
     1/2  C.            grated Parmesan cheese
                        Corn Bread:
   1      C.            enriched corn meal
   1      C.            all-purpose flour
     1/4  C.            sugar (optional)
   1      Tbsp.         baking powder
     1/2  Tsp.          salt
   1      C.            milk
   1                    egg -- beaten
     1/4  C.            vegetable oil

For corn bread layer: Sprinkle 1 1/2 cups crumbled corn
bread in bottom of ungreased 11 x 7-inch baking dish.
For eggplant layer: Slice eggplant 1/4-inch thick; cut
large slices in half. In large skillet, saute eggplant in oil
for 3 to 4 minutes on each side; drain on absorbent paper.
Sprinkle with salt. Pour all but 1 tablespoon oil from skillet.
For meat layer: In same skillet, cook meat, onion and
garlic until brown; drain fat. Add tomato sauce, wine,
cinnamon, salt and oregano; mix well. Set aside.
For topping: In medium saucepan, melt butter; add
flour, salt and nutmeg. Cook 2 minutes over medium heat. Add
milk; cook and stir about 1 minute or until thickened. Stir
small amount of milk mixture into eggs; return to milk mixture.
Add cheeses; stir until melted. Remove from heat.
To assemble casserole: Heat oven to 350 degrees. Layer 1/2 of
eggplant slices over corn bread layer. Spread meat mixture
over eggplant; layer with remaining 1 cup crumbled corn bread.
Layer remaining eggplant slices over corn bread. Pour topping
over eggplant. Bake for 40 to 45 minutes or until golden
brown. Makes about 8 servings.

Corn Bread:
Heat oven to 425 degrees. Grease 8-inch square baking pan. In
medium bowl, combine corn meal, flour, sugar, baking powder and
salt. Add milk, egg and oil; mix just until dry ingredients
are moistened. Bake 20 to 25 minutes or until golden brown.
Makes 8-inch square pan of corn bread.


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NOTES : Corn Bread Layer: