Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 48 oz eggplant, cut into ¼ in. slices (approx. 3 large eggplants)
- 3 tsp fine sea salt, divided, to taste
- 4 oz Parmigiano Reggiano, cut into pieces
- ½ oz garlic cloves (approx. 5 cloves)
- ½ oz fresh parsley, leaves and tender stems (approx. ½ bunch)
- ½ tsp black peppercorns
- 9 oz yellow onions, halved (approx. 2 medium onions)
- 1 oz olive oil
- 16 oz ground beef, curmbled
- 8 oz canned crushed tomatoes
- 4 oz red wine
- 1 tsp dried oregano
- ¼ tsp ground cinnamon
- ⅛ tsp cayenne pepper
- ¼ tsp ground nutmeg, divided, to taste
- olive oil, to brush
- 4 oz salted butter, plus extra for greasing
- 24 oz whole milk
- 2 ½ oz all-purpose flour
- 2 large eggs
- Nutrition
- per 1 portion
- Calories
- 2186.4 kJ / 522.6 kcal
- Protein
- 23.5 g
- Carbohydrates
- 28 g
- Fat
- 35 g
- Saturated Fat
- 16.6 g
- Fibre
- 6.7 g
- Sodium
- 1316 mg
In Collections
Alternative recipes
Meatloaf with Mushroom Sauce
1 Std. 30 Min
Roasted Potato Salad
1h
Berry Clafoutis (Anna)
1h 35min
Apple Tarte Tatin with Crème Anglaise
1 Std. 30 Min
Farro Risotto with Rosemary Chicken
1h
Mushroom and Spinach Strata
2h 10min
Lemon Caper Potato Salad
1h
Apple Wild Rice
50 Min
Chicken Marsala
40min
Basque Chicken
1 Std. 10 Min
Sausage and Lentil Stew
1 Std. 15 Min
Sweet Pea and Zucchini Soup
30min