Lisa's Southern Kitchen

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Ingredients:

• 1 Eggplant, sliced

• 4 Potatoes, sliced

• 2 lbs. Ground Beef

• 2 cups Chopped Onions

• 2 Cloves Garlic, minced

• 1 tsp. Sugar

• 1/2 tsp. Ground Cinnamon

• 3 tbsp. Tomato Paste

• 1 can Diced Tomatoes

• 1 cup Dry Red Wine

• 1 Bay Leaf

Sauce:

• 1/4 cup Self Rising Flour

• 1/4 tsp. Ground Cinnamon

• 1/4 tsp. Ground Nutmeg

• 1/2 tsp. Salt

• 1/2 tsp. Black Pepper,

• 2/4 cup Parmesan Cheese

• 2 Egg Yolks

Instructions:

1. Preheat oven to 350 degrees and grease a baking dish with cooking spray.
2. Season the eggplants with salt and black pepper to coat both sides.
3. In a skillet over med high heat add in onion cook until tender and add in garlic cook for 3 minutes and add in ground beef and sugar, cinnamon, and cook until beef is browned and stir well until combined.
4. Add in tomato paste, cook for 3 minutes and mix well until combined. Remove from heat and add in bay leaf and stir well until combined and remove the bay leaf.
5. In a skillet over med high heat add in butter cook until melted and add in flour, salt and black pepper, nutmeg and cook while stirring occasionally until thickened like sauce and remove from heat and let cool for 5 minutes and then add egg yolks and stir well until combined.
6. In a skillet over med high heat with olive oil add eggplant and cook until golden brown on both sides and transfer to paper towel lined plate to drained off greased and set aside
7. In the same skillet over med high heat with olive oil add potatoes and cook until tender, golden brown and drained off greased.
8. In a greased baking dish 1/2 eggplant, potatoes in the bottom of baking dish and spread meat sauce on top, 1/2 cheese and layer eggplant and potatoes, remaining meat sauce and sprinkle with remaining cheese.
9. Bake for 55 minutes until light golden brown and cheese is melted and let cool for 10 minutes before serving.