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See recipe for Saltsa Becamel to complete!
3 Medium    Egg Plants  
1 cup    Flour  
1 to 2 cups    Olive Oil  
1 cup    Onion, finely chopped  
2 lbs    Lamb, lean and ground  
1 cup    Chopped, drained, tomatoes  
1 cup    Tomato Puree  
1 tsp    Garlic, finely chopped  
1 tsp    Oregano, dried  
1 tsp    Cinnamon  
  Freshly ground black pepper  
6 Tbs    Parmesan Cheese  
1 Peel the eggplant and cut lengthwise into 1/2 inch thick slices.
2 Sprinkle slices lightly with salt, lay them side by side on paper towels, and weight them down with a heavy platter, resting for 20 to 30 minutes. Dry with fresh paper towels.
3 Dip slices in flour, shake to remove excess; then saute in olive oil that has been heated almost to the smoking point. Cook for a minute or two on each side.
4 Drain on paper towels.
5 Add more oil to finish cooking all the eggplant.
6 Pour 1/2 cup olive oil into the skillet and heat it until a light haze forms.
7 Add the onions and cook for 8 to 10 minutes; then the ground lamb, mashing to break up any lumps; cook until no longer pink.
8 Add the tomatoes, puree, garlic, oregano, cinnamon, 1 tsp salt and pepper. Bring to a boil over high heat stirring frequently. Cook until most liquid evaporates and mixture holds shape.
9 Taste for seasoning. To finish, continue with recipe for "Saltsa Becamel."