Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 small eggplant --

  3. 3/4 to 1 pound

  4. 3 tablespoons olive oil or salad oil

  5. 1/2 pound ground lamb or ground beef

  6. 1/2 cup chopped onion

  7. 1 clove garlic -- minced

  8. 1 can stewed tomatoes --

  9. 8 ounce

  10. 1 can mushroom stems and pieces --

  11. 2 oz

  12. 1/4 cup catsup

  13. 2 tablespoons parsley flakes

  14. 1/4 teaspoon oregano leaves

  15. 1/4 teaspoon ground cinnamon

  16. 1 cup shredded monterey jack cheese

  17. 2 tablespoons grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Rinse eggplant and pat dry. Cut eggplant into 1/2 inch thick slices. Brush liberally with olive oil on both sides. Arrange in a single layer in a shallow pan and bake in a gas oven at 475 degrees F, turning if needed, until eggplant slices are well browned on both sides (about 30 minutes). Meanwhile in a wide skillet over a medium high flame brown ground lamb. Add onion and garlic and cook 5 minutes. Discard excess fat. Add tomatoes, mushrooms, catsup, parsley, oregano and cinnamon and cook, uncovered, over medium flame until sauce is thick. Arrange half the eggplant in the bottom of a shallow 1 quart baking dish, layer with half the meat mixture and sprinkle with half of the Monterey Jack. Repeat layers and sprinkle parmesan evenly over the top. Bake in a gas oven at 375 degrees F for about 20 minutes or until browned and bubbly.


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