A dish I am famous for!

Notes from our test kitchen; to release some moisture you may want to “sweat” the eggplant slices first,  you can do that by following the first 4 instruction paragraphs HERE

Servings 4-6

Ingredients:

• 2 medium eggplants
• olive oil (as needed)
• 1 pound lean ground beef
• 2 medium onions, chopped
• 4 garlic cloves, minced
• 1/2 teaspoon ground cinnamon (can increase to 1 teaspoon)
• 1 (8 ounce) can tomato sauce (do not use prepared pasta sauce)
• 1 teaspoon dried oregano (rubbed between fingers to release the flavors)
• 1-1/2 teaspoon salt, or to taste
• 1/2 teaspoon fresh ground black pepper, or to taste

WHITE SAUCE:

• 3 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper, or to taste
• 2 tablespoons all-purpose flour
• 1 cup light cream (use half and half or 18% table cream)
• 1 large egg
• 1/2 cup freshly grated Parmesan cheese

Instructions:——————————————–

1. Grease a 9 x 9-inch baking pan or a 13 x 9-inch baking pan.
   
2. Peel the eggplants then slice 1/4-inch thick (or a little thicker won’t hurt).
3. Brush cookie sheet with olive oil.
4. Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).
5. Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.
6. In the bottom of the prepared baking dish arrange half of the eggplant slices.
7. In a large skillet cook the beef with until no longer pink; drain fat add in garlic and cinnamon and continue cooking until the beef is browned (this may take about 10-12 minutes)
   
8. Add in tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.
9. Arrange the remaining eggplant slices over the beef mixture.
10. For the white sauce; melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in the light cream; cook and stir over medium heat until thick and bubbly.
11. In a small bowl beat egg then stir in a small amount of the hot sauce, then add egg to sauce mixture mix ing well then mix in Parmesan cheese.
    
12. Pour the cheese sauce over mixture in baking dish.
13. Bake in a preheated 350 degree F oven for 45 minutes.

Notes from our test kitchen; you will need a minimum 2-quart round casserole dish for this or this will also fit into an 11 x 7-inch baking pan this wil not fit into a regular 9 or 10-inch pie plate, substituting prepared pasta sauce for the tomato sauce will not produce the best results I strongly recommend using only tomato sauce, this recipe was tested both ways and the tomato sauce version was the best by far!…

This also may be made without the cottage cheese filling by placing the sauce directly over the spaghetti top with mozzarella cheese and reducing the baking time only slightly…

Time saver tip; prepare the meat sauce a day in advance

Servings 8

Ingredients:

• 8 ounces uncooked thin spaghetti
• 1/4 cup melted butter
• 1 teaspoon garlic powder
• 2 large eggs, beaten
• 3/4 cup freshly grated Parmesan cheese, divided
• 1/2 teaspoon fresh ground black pepper, or to taste
• salt, optional and to taste
• 2 cups creamed style cottage cheese
• 2 cups shredded mozzarella cheese, divided

TOMATO SAUCE

• 1/2 pound ground beef (or use bulk Italian sausage meat or half each)
• 1 small onion, chopped
• 1/2 teaspoon crushed chili flakes (optional or adjust to suit heat level)
• 3 garlic cloves, minced
• 1/2 teaspoo dried oregano (rubbed between fingers to release the flavors)
• 1/2 teaspoon dried basil (rubbed between fingers to release the flavors)
• 1 (14 ounce) can tomato sauce (another 1/2 cup sauce won’t hurt)
• 1 (10 ounce) can sliced mushrooms, drained
• salt, to taste

Instructions:—————————————

1. Grease a round 2-quart casserole dish or an 11 x 7-inch baking dish.
2. For the sauce; in a skillet or saucepan brown the ground beef with onion and red chili flakes until no longer pink.
3. Drain fat then add in garlic, oregano and basil; cook for 2 minutes.
4. Add in tomato sauce, mushrooms and 1/2 teaspoon salt, bring to a boil over medium heat stirring.
5. Reduce heat to low and simmer for 30-40 minutes stirring occasionally (season with more salt to taste if desired).
6. Meanwhile cook the spaghetti in boiling water until almost tender (undercook the spaghetti as it will soften up even more when baked in the oven) drain in a colander then rinse under cold water then drain well again then place into a large bowl.
7. Add in melted butter, garlic powder, eggs, 1/2 cup Parmesan cheese and black pepper; using clean hands mix until well combined (use hands for mixing spaghetti this will not work with a spoon) season with salt to taste if desired.
8. TO ASSEMBLE; spread the spaghetti mixture evenly into bottom of the pie plate, pressing down with hands to flatten.
9. In a bowl mix 2 cups cottage cheese with 1/4 cup Parmesan cheese and 1 cup shredded mozzarella cheese, then spread over the spaghetti.
10. Dollop the tomato sauce mixture over the cottage cheese then spread out with a spoon.
11. Top with remaining 1 cup or more of mozzarella cheese.
12. Cover with foil and bake at 350°F for 30 minutes.
13. Uncover and continue to bake 10-15 minutes more or until hot and bubbly.

• 2 teaspoons sesame oil
• 2 tablespoon peanut oil
• 1 tablespoon minced fresh ginger
• 4 large garlic cloves, minced
• 1-2 teaspoon crushed chili flakes, or adjust to taste
• 1 small broccoli head (cut in florets, about 4 cups)
• 1 large onion, sliced
• 1 1/2 thinly sliced flank steaks (cut thinly into long strips)
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon oyster sauce
• 1 tablespoon chili paste (with or without garlic)
• fresh ground black pepper, to taste
• hot cooked thin spaghetti (or use vermicelli or use a thick Asian noodle)
• chopped green onions, optional

Instructions:———————————————-