Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
2 Medium eggplants, cut crosswise into 1/2-inch slices
1/2 cup Butter or margarine, melted
3/4 pound Ground beef
1 Large onion, chopped
1 can Tomato sauce
1/4 cup Chopped parsley
1 teaspoon Salt
1/2 teaspoon Ground cinnamon
1/8 teaspoon Pepper
1/2 cup Coarsely chopped natural American pistachios
2 tablespoons Grated Parmesan cheese
Custard (recipe follows)
Brush both sides of eggplant with butter; broil, 4 minutes per side. Set aside. Brown beef and onion; drain excess fat. Add tomato sauce, parsley, salt, cinnamon and pepper. Simmer 10 minutes. In a 2-1/2 quart shallow baking pan layer 1/2 eggplant and 1/2 meat mixture; repeat. Pour Custard over top. Bake at 375°F., 30 minutes. Sprinkle pistachios, then cheese on top; bake an additional 10 minutes or until heated through.