Ingredients: 1/2 cup all purpose flour,1 can diced tomatoes, undrained,cup margarine,1/2 cup dry red wine, optional,4 egg, beaten,2 1/2 pounds eggplant, (3 large),4 cups Natrel Lactose Free Milk,3 cups lactose free mozzarella cheese, shredded,1/2 cup chopped fresh parsley,2 clv garlic, chopped,2 pounds ground lamb,White Sauce,Meat Sauce,1/4 cup olive oil,2 mediums Onion, chopped,1 tablespoon dried oregano leaves,1 tablespoon salt,1 teaspoon salt,1 salt and pepper, to taste,1 can Tomato paste,3 zucchini, sliced, 1/4 inch thick
Instructions:
- CUT eggplant into 1/4″ (5mm) thick slices.
- Layer in colander, sprinkling each layer with salt.
- Let stand 30 minutes.RINSE eggplant; pat dry.
- Place in single layer on baking sheet.
- Brush with olive oil. Broil, turning once for 4 to 6 minutes on each side, until golden and softened. Set aside. Repeat until all eggplants are cooked.SAUTE zucchini in large oiled frying pan until tender-crisp. Set aside.Meat Sauce:COOK lamb in large saucepan on high heat, breaking up with spoon, for 5 minutes.
- Drain off fat.
- Add onions, garlic and oregano. Cook on medium for 5 minutes.
- Add tomatoes, tomato paste and wine. Simmer 10 minutes, or until mixture starts to thicken. Stir in parsley, salt and pepper. Set aside.White Sauce:MELT margarine in large saucepan.
- Add flour, mixing until smooth. Gradually add milk. Cook, stirring constantly until mixture comes to a boil and is thickened.
- Add salt and nutmeg.
