Total Steps
5
Ingredients
20
Tools Needed
9
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- 4 egg beaten egg
- 3 cup shredded lactose free mozzarella cheese
- 1 teaspoon salt
- 4 cup Natrel lactose free milk
- 1/2 cup all purpose flour
- 1/3 cup margarine
- salt(optional)
- pepper(optional)
- 1/2 cup chopped fresh parsley
- 1/2 cup dry red wine(optional)
- 1 can tomato paste
- 1 can undrained diced tomatoes
- 1 tablespoon dried oregano leaves
- 2 cloves chopped garlic
- 2 medium chopped onion
- 2 pound ground lamb
- 3 zucchini, sliced 1/4 inch thick
- 1/4 cup olive oil
- 1 tablespoon salt
- 2 1/2 pound eggplant (3 large)
Instructions
Step 1
Cut eggplant into 1/4" (5mm) thick slices. Layer in a colander, sprinkling each layer with salt. Let stand.
Step 2
Rinse eggplant; pat dry. Place in a single layer on a baking sheet. Brush with olive oil. Broil, turning once, until golden and softened. Set aside. Repeat until all eggplant is cooked.
Step 3
Sauté zucchini in a large oiled frying pan until tender-crisp. Set aside.
Step 4
For the Meat Sauce: Cook ground lamb in a large saucepan on high heat, breaking up with a spoon, for 5 minutes. Drain off fat. Add onions, garlic, and oregano. Cook on medium heat for 5 minutes. Add tomatoes, tomato paste, and wine. Simmer for 10 minutes, or until mixture starts to thicken. Stir in parsley, salt, and pepper. Set aside.
Step 5
For the White Sauce: Melt margarine in a large saucepan. Add flour, mixing until smooth. Gradually add milk. Cook, stirring constantly, until mixture comes to a boil and is thickened. Add salt. Add a bit of the hot mixture to the beaten eggs, then return to the saucepan and cook 2 minutes longer, stirring occasionally.