Recipes

Eggplant:

1. Lay the eggplant flat, sprinkle with some salt. I placed mine on a cookie cooling rack.
2. Leave to sweat for 30 minutes. Meanwhile, make Meat Sauce and Béchamel Sauce.
3. Preheat oven to 400 degrees.
4. Pat eggplant dry.
5. Bake 15 - 20 minutes or until lightly browned and softened. Remove and set aside to cool slightly.

Meat Sauce:

1. Spray a large skillet with olive oil spray, put on medium heat, then cook the garlic and onion for 3-5 minutes.
2. Add the beef and cook throughout.
3. Add wine, crushed tomatoes, tomato paste, beef or chicken broth/stock, bay leaves, dried oregano, cinnamon and salt.
4. Bring to a simmer, then lower heat to medium-low and cook for 15 minutes, or until reduced to a thick sauce.

Bechamel Sauce:

1. Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly.
2. Stirring constantly, slowly add the Florida milk.
3. Stir regularly for 3 to 5 minutes or until it thickens.
4. Remove from heat and whisk in cheese, salt and pepper.
5. Allow to cool, then whisk the egg in.
6. Cover with lid until ready to use.

Assembly:

1. Preheat oven to 350F.
2. Place half the eggplant in the bottom of a baking dish (I used my 9" Lodge skillet), then top with all but 1/2 cup or so of the meat sauce.
3. Top with remaining eggplant, then spread on additional meat sauce, pour on the Béchamel Sauce, then sprinkle with breadcrumbs.
4. Bake for 30 - 40 minutes or until golden brown.
5. Sprinkle on additional Parmesan cheese last few minutes if desired.
6. Allow to stand for 10 minutes before serving.
7. Serve with a glass of cold Florida Milk.