2 pounds of ground beef
2 onions, minced
1 garlic clove, minced
1/4 teaspoon of nutmeg
2 tablespoons of parsley
1 8-ounce can of tomato sauce
salt & pepper to taste
1/2 cup of red wine
1 cup of grated parmesan cheese
Peel eggplant and potatoes. Cut lengthwise into 1/2 inch slices. Saute them in olive oil with salt and pepper. Set aside.
Saute ground beef in butter and olive oil with salt, pepper, onions and garlic. When beef is browned add parsley, tomato sauce and wine. Simmer for 25 minutes.
In a greased baking pan (9 x 13 x 2) layer potatoes, eggplant and meat. Sprinkle with parmesan cheese. Repeat. Cover with a cream sauce. Then sprinkle generously with parmesan cheese.
Bake at 350 degrees for 1 hour.