Ingredients
Instructions
1 Meat sauce: In hot butter in 3½-quart Dutch oven, sauté onion, chuck, garlic, stirring until brown-10 minutes. Add herbs, spices, tomato sauce; bring to boiling, stirring. Reduce heat; simmer, uncov- ered, ½ hour. Halve unpared eggplant lengthwise;
2 slice crosswise, ½ inch thick. Place in bottom of broiler pan; sprinkle lightly with salt; brush lightly with melted -butter. Broil, 4 inches from heat, 4 minutes per side, or until golden. Make cream sauce: In medium saucepan, melt butter.
3 Remove from heat; stir in flour, salt, and per. Add milk gradually. Bring to boiling, stirring until mixture is thickened. Remove from heat. In small bowl, beat eggs with wire whisk. Beat in some hot cream-sauce mixture; return mixture
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4 to saucepan; mix well; set aside. Preheat oven to 350F. To assemble casserole: In bottom shallow 2-quart baking dish (12 by 7½ by 2 inches, pictured), layer half of eggplant, overlapping slightly; sprinkle with 2 tablespoons each grated
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5 Parmesan and Cheddar cheeses. Stir bread crumbs into meat sauce; spoon evenly over egg- plant in casserole; then sprinkle with 2 table- spoons each Parmesan and Cheddar cheeses. Layer rest of eggplant slices, overlapping, as before.
6 Pour cream sauce over all. Sprinkle top with re- maining cheese. Bake 35 to 40 minutes, or until golden-brown and top is set. If desired, brown top a little more under broiler-1 minute. Cool slight- ly to serve. Cut in squares. Makes 12 servings.
