Creole Veal-Eggplant Casserole
| Yield: | 6 Servings |
| Categories: | Casseroles |
| 1 1/2 | lb | Ground veal |
| 3 | lg | Eggplants |
| 2 | md | Onions; chopped |
| 2 | tb | Butter |
| 1 | tb | Tomato paste |
| Salt & pepper to taste | ||
| 3 | tb | Parsley; chopped |
| 4 | oz | Dry white wine |
| 4 | tb | Olive oil |
| Fine bread crumbs | ||
| 1 | Whole egg; slightly beaten | |
| Parmesan cheese | ||
| SAUCE | ||
| 1 3/4 | c | Milk |
| 1/4 | c | Sherry |
| 3 | tb | Butter; melted |
| 2 | tb | Flour |
| 1 | Egg yolk | |
| 1 | pn | Nutmeg |
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