|Garlic||1 Clove (5 gm), minced|
|For meat filling|
|Onions||3 Large, finely chopped|
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|Lean lamb||1 Pound, ground|
|Lean pork||1 Pound, ground|
|Lean beef||1 Pound, ground|
|Soft bread crumbs||1⁄4 Cup (4 tbs)|
|For eggplant mixture|
|Eggplants||3 Medium, peeled and cut in 1/4-inch-thick slices lengthwise|
|Whole eggs||5 , beaten|
|For sauce crust|
|Milk||2 Cup (32 tbs)|
|Egg yolks||3 , beaten|
In a large frying pan, simmer onions and garlic in butter until transparent.
Mix together ground meat, eggs, salt, pepper, and bread crumbs.
Add to onions; stir and cook over medium heat until meat is crumbled and lightly browned.
Sprinkle eggplant slices with salt and let drain for about 15 minutes.
Dust slices with flour, dip in egg, and brown a few slices at a time in hot oil or butter (about 350° in an electric frying pan).
The eggplant will be just partially cooked at this stage.
Line a shallow 3 1/2 or 4-quart casserole with a layer of eggplant, then a layer of the meat mixture.
Repeat layers until you have used all the eggplant and meat, ending with a top layer of eggplant.
In a small pan melt butter for sauce and blend in flour.
Stir in milk, salt, and nutmeg.
Cook, stirring constantly, until thickened.
Mix a little of the hot mixture into egg yolks and beat back into sauce.
Pour evenly over the top of eggplant.
Bake, uncovered, in a moderately hot oven (375° for 1 hour.
(If you want to keep the casserole hot for several hours, reduce oven temperature as low as possible—200° or less.) Cut into squares and top each serving with a dollop of sour cream.
Makes 8 to 10 servings.