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1
Salt eggplant slices.
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2
Lay out on racks to drain.
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3
Let stand 30 minutes.
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4
Rinse.
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5
Return to racks for 10 minutes to drain.
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6
Squeeze between paper towels to absorb excess moisture.
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7
Dredge in flour to coat.
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8
Heat about an inch of oil in a deep skillet.
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9
Fry slices until golden on each side, in batches.
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10
Drain on paper towels.
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11
Heat oven 375.
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12
In a saucepan heat butter.
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13
Add onion.
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14
Saute 2 minutes.
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15
Add beef and pork.
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16
Brown well.
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17
Add the salt, pepper, nutmeg, parsley, tomato sauce, red wine and water.
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18
Bring to a boil.
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19
Reduce.
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20
Cover.
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21
Simmer 30-40 minutes, or until thickened.
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22
Remove from heat.
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23
Whisk in the egg, cheese and 1/4-1/3 of the breadcrumbs to thicken.
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24
Set aside.
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25
Spray a 9x13 baking dish.
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26
Scatter remaning crumbs on the bottom.
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27
Top with 1/2 of the eggplant slices.
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28
Then meat sauce.
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29
Then remaining eggplant.
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30
Meanwhile, melt butter in a saucepan.
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31
Add flour.
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32
Cook 1minute.
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33
Whisk in the milk and cream.
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34
Simmer, stirring often until thickened, about 15 minutes.
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35
Remove from heat.
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36
Whisk in the egg, yloks, salt, nutmeg and half of the cheese until incorporated.
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37
Pour over eggplant.
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38
Top with remaining cheese.
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39
Bake 45 minutes.
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40
Let stand 10-15 minutes before slicing.
