*  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: