Ingredients
Yield: 6 servings
2¼ pounds eggplant, peeled and cut into ½-inch rounds
½ cup olive oil
1 yellow onion, grated
2 garlic cloves, sliced
2 pounds lean ground beef
16 ounces tomato puree
¼ teaspoon ground allspice
½ teaspoon granulated sugar
Salt and pepper
1 egg white, lightly beaten
5 tablespoons finely chopped fresh parsley
5 tablespoons plain breadcrumbs
1 cup grated Parmesan cheese
2¼ pounds russet potatoes, peeled and cut into ½-inch rounds
For the White Sauce:
3 cups whole milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
¼ teaspoon ground nutmeg
Salt and white pepper, to taste
5 tablespoons heavy cream
3 egg yolks, lightly beaten
Preparation
