Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 48 oz eggplant, cut into ¼ in. slices (approx. 3 large eggplants)
- 3 tsp fine sea salt, divided, to taste
- 4 oz Parmigiano Reggiano, cut into pieces
- ½ oz garlic cloves (approx. 5 cloves)
- ½ oz fresh parsley, leaves and tender stems (approx. ½ bunch)
- ½ tsp black peppercorns
- 9 oz yellow onions, halved (approx. 2 medium onions)
- 1 oz olive oil
- 16 oz ground beef, curmbled
- 8 oz canned crushed tomatoes
- 4 oz red wine
- 1 tsp dried oregano
- ¼ tsp ground cinnamon
- ⅛ tsp cayenne pepper
- ¼ tsp ground nutmeg, divided, to taste
- olive oil, to brush
- 4 oz salted butter, plus extra for greasing
- 24 oz whole milk
- 2 ½ oz all-purpose flour
- 2 large eggs
- Nutrition
- per 1 portion
- Calories
- 2186.4 kJ / 522.6 kcal
- Protein
- 23.5 g
- Carbohydrates
- 28 g
- Fat
- 35 g
- Saturated Fat
- 16.6 g
- Fibre
- 6.7 g
- Sodium
- 1316 mg
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
In Collections
Alternative recipes
Gazpacho
1h 15 min
Béchamel Sauce
15 Min
Quiche Lorraine
50 min
Slow Cooked Chili con Carne
7h
Farro Risotto with Rosemary Chicken
1h
Choron Sauce
20 Min
Mushroom and White Wine Cream Sauce
30min
Rosemary Polenta with Mushrooms
1 Std. 40 Min
Shrimp Creole with Carolina Rice
50 min
Shrimp and Crab Stack
25min
Mushroom Risotto
30min
Prosciutto and Provolone Risotto
30min