Serves 8

  • 1 large eggplant (about 1 1/2 pounds), peeled or unpeeled, cut into 1/2-inch round slices
  • salt
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 pound ground beef or ground lamb
  • 2 tablespoons tomato paste
  • 3 tablespoons red wine
  • 1 15-ounce can tomato sauce
  • 2 tablespoons fresh chopped parsley
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon garlic powder
  • freshly ground black pepper
  • 3 tablespoons margarine
  • 2 tablespoons all-purpose flour
  • 2 cups soy milk
  • 3 large eggs, whisked
  • 2 beefsteak tomatoes, evenly cut into 1/2-inch slices
  • 1/8 cup bread crumbs

 

Prepare the Eggplant

Preheat the oven to 350 degrees Fahrenheit.

Spray a 9×9″ square baking pan (or two 9×4″ loaf pans) with non-stick cooking spray. Set aside.

Place the eggplant slices on a piece of paper towel. Sprinkle with salt. Top with a piece of paper towel. Place a pan or other weight on top. Leave for 20 minutes. This salting will draw out the bitterness of the eggplant and the salt will be drawn out with it.

 

Make the Tomato Sauce

Meanwhile, heat the olive oil in a large skillet. Add the chopped onion. Saute for 4-5 minutes until beginning to soften. Add the ground beef, breaking it up with a fork. Saute for 15 minutes. Add the tomato paste, wine, tomato sauce, parsley, oregano, cinnamon, and garlic powder. Simmer for 15 minutes, until the mixture is almost dry. Season with salt and pepper.

 

Assemble the Casserole

Lay half of the eggplant slices in the bottom of the prepared pan. Pour the meat mixture over the eggplant. Top with remaining eggplant slices. Press down to compact.

 

Make the Bechamel sauce

In a small pot, over medium-low melt the margarine. Add the flour, whisking for 1 minute. Add in the soy milk, whisking until smooth. Simmer for 2 minutes, whisking constantly. Mix a small amount of the hot liquid into the eggs to temper them so they don’t scramble. Add the egg mixture to the pot and bring to a low boil whisking constantly. As soon as you see small bubbles, remove custard from heat.

Pour over the meat. Arrange the tomato slices over the top. Sprinkle with bread crumbs.

 

Bake

Cover loosely with foil and bake 1 hour. Uncover and cook for 10 minutes longer until golden brown and bubbling around the edges.