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1. Turn the oven to 350 degrees and preheat.
2. Peel and slice the eggplant into 1/2 inch thick slices.
3. Brush the eggplant with olive oil and place under a broiler until each side is lightly browned.
4. Add the ground beef to a large skillet with onion and garlic and brown until done.
5. Drain.
6. Add the tomatoes, tomato paste, salt, pepper, basil, cinnamon, nutmeg, allspice, red wine and bay leaf and mix well. Bring the mixture to a boil.
7. Simmer for 30 minutes, covered.
8. In a casserole baking dish, make layers of eggplant followed by the meat sauce.
9. Pour the cottage cheese custard over the top as the last layer and bake until the custard is set, which takes about 45 minutes.
10. Serve and enjoy.
Cottage Cheese Custard:
1. Add all of the ingredients to a blender and pulse well to combine.
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