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1
Roast chopped cauliflower and parsnips in oven at 400 degrees until they are tender and slightly browned. Remove and let cool.
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2
Puree cauliflower, parsnips, mozzarella, milk and salt until smooth and creamy in blender. Add additional milk a little at a time, if needed, to create a creamy texture that is not runny or lumpy. Set this aside and cover--reheat when you are ready to assemble the dish.
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3
Melt butter in a skillet. Sprinkle panko over the butter and toast it until golden brown. Remove from heat and after it cools, toss with lemon zest, pine nuts, 1 tsp nutmeg and 1 tbsp parsley. Set aside.
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4
Toss cubed eggplant with 2 tbsp olive oil and roast in 400 degree oven until golden brown and tender.
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5
In another pan saute onions in 1 tbsp olive oil until translucent. Add ground beef, cinnamon, 1 tsp nutmeg, cloves, and garlic. Cook until beef is cooked through and browned.
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6
Add soy sauce, wine, beef broth, vegetable bullion, crushed tomatoes, tomato paste and simmer. Add remaining parsley just before serving.
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7
To assemble: Scoop apx 1 cup beef mixture into a bowl. Sprinkle with roasted eggplant. Top with a large scoop of warmed cauliflower parsnip puree. Sprinkle with panko mixture.
