Ingrédients:
3 lbs fresh eggplants
5 Tbs olive oil
2 onions
1 lb ground beef
1 small can crushed tomatoes (14 oz)
1 teaspoon tomato paste
1 teaspoon of crushed garlic (1 clove)
1/2 cup white wine such as Pouilly Fumé or Brugundy wine
1/4 cup of heavy whipping cream
1 teaspoon of herbs of Provence such as Thyme + Rosemary
1 cup grated Swiss cheese
salt and pepper to taste
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Methode:
Wash, peel (optional) and cut eggplants into 1/4-inch slices. Dice into one inch pieces.
In skillet heat olive oil over medium-high heat and add eggplant.
Cook for 20 minutes stirring occasionally.
Put aside in a plate when cooked.
Chop onions finely and using the same skillet as above, cook onions for 5 minutes.
Add ground beef, crushed tomatoes, tomato paste, white wine, garlic, herbs, salt, pepper and cream.
Cook for 10 minutes stirring occasionally.
Place half of the eggplant pieces into a greased rectangular baking dish (9" x 13").
Spread 1/2 of the tomato meat sauce on top of eggplant slices.
Place the rest of the eggplant pieces on top and cover with the remaining sauce.
Sprinkle with grated Swiss cheese.
Bake for 30 minutes at 350 degrees F.
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