INGREDIENTS
3
eggplants, peeled and cut lengthwise into 1/2 inch thick slices
salt
1/4 cup
olive oil
1 tbsp
butter
1 lb
lean ground beef
salt
ground black pepper
2
onions, chopped
1 clove
garlic, minced
1/4 tsp
ground cinnamon
1/4 tsp
ground nutmeg
1/2 tsp
fines herbs
2 tbsp
dried parsley
1 8 ounce can
tomato sauce
1/2 cup
red wine
1
egg, beaten
4 cups
milk
1/2 cup
butter
6 tbsp
all-purpose flour
salt
ground white pepper,
1 1/2 cups
freshly grated Parmesan cheese
1/4 tsp
ground nutmeg