Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 1 medium eggplant, 1 to 1-1/4 Lbs.
- salt
- 1 egg
- 1/2 cup soft bread crumbs
- 1 teaspoon salt
- 1/2 teaspoon dried oregano leaves
- 1/2 cup chopped ripe olives
- 1 clove garlic, minced or pressed
- 1/4 cup grated Parmesan cheese
- 1-1/2 Lbs. ground lamb
- 1/3 cup olive oil or salad oil
- 1 large tomato, cut into 6 slices (optional)
- 1 cup shredded Monterey Jack cheese
Makes: 6 servings
Prep time: 35 minutes
Baking time: 20 to 25 minutes
Cut unpeeled eggplant crosswise into 6 slices, each about 3/4 inch thick. Spread on several thicknesses of paper towels. Sprinkle generously with salt. Let stand 20 minutes. Use paper towels to blot surface moisture.
Beat egg; mix in bread crumbs, salt, oregano, olives, garlic, and Parmesan cheese. Then lightly mix in lab; shape into 6 patties, the size of eggplant slices.
Brown eggplant slices lightly in heated oil in a large frying pan. Transfer slices as they brown to a shallow, ungreased 13 x 9 inch baking dish. Top each slice with a lamb patty, then a tomato slice (if used). Sprinkle evenly with Monterey Jack cheese.
Bake, uncovered, at 450 degrees until lamb patties and cheese are brown, about 20 to 25 minutes.
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