|Lean ground beef||1 Pound (Lean Ground Lamb)|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Canned tomato paste||6 Ounce|
|Mixed pickling spice||1 Teaspoon|
|Red wine vinegar||2 Tablespoon|
|Minced parsley||2 Tablespoon|
|Low fat milk||3 Cup (48 tbs)|
|Cornstarch||3 Tablespoon, blended with 3 tablespoons cold water|
|Cold water||3 Tablespoon, blended|
|Eggplant||1 Large, sliced 0.5 inch thick|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
Saute meat and onion in a heavy frying pan, stirring until crumbly.
Add salt, garlic, tomato paste, mixed pickling spice tied in a cheesecloth bag, vinegar, parsley, and about 1/2 cup water.
Cover and simmer 3 hours.
Skim off fat.
Heat milk until scalded and blend in the cornstarch paste.
Cook, stirring, until thickened.
Season with salt and nutmeg.
Meanwhile lay out eggplant on a sheet of foil in a baking pan and bake in a 400Â° oven for 30 minutes, turning once.
Using a greased 9 by 13 inch baking pan, arrange eggplant in a layer on the bottom and cover with meat sauce.
Stir thickened milk into beaten eggs and pour over the top.
Sprinkle with cheese.
Bake in a 350Â° oven for 45 minutes, or until set and browned.
Cut into squares.
Contains about 200 calories per serving.