|Ground beef/Lamb||1 Pound|
|Onions||2 , chopped|
|Tomatoes||4 , chopped|
|Red wine||1⁄4 Cup (4 tbs)|
|Ground pepper||1⁄8 Teaspoon|
|Parsley||3 Tablespoon, chopped|
|Eggplant||1 Medium, peeled and cut in 0.5 inch thick slices|
|Zucchini||2 Medium, cut in 0.5 inch thick slices|
|Vegetable oil||2 Tablespoon|
|Cottage cheese||1 Cup (16 tbs), drained|
|White sauce||1 1⁄2 Cup (24 tbs) (Use Medium Thick One)|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
Heat large teflon skillet; sprinkle with salt; add meat and onions; stir fry until meat starts to brown.
Add tomatoes, wine, pepper, cinnamon, parsley, and thyme.
Simmer until thick and liquid has cooked out, stirring occasionally.
Add salt to taste.
Saute eggplant and zucchini slices in oil until almost tender.
Add cottage cheese to white sauce.
In buttered 9 x 13 inchpan or large casserole, layer the eggplant on the bottom.
Combine bread crumbs and parmesan; sprinkle half of it on the eggplant; top with half of meat mixture.
On top of this layer zucchini slices; sprinkle with rest of bread crumbs and parmesan, and rest of meat mixture.
Top with white sauce mixture.
Bake at 350Â° for 1 hour or until bubbly and browned.
Let casserole stand for 15 minutes or more before serving.