Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 | Unpeeled eggplant; medium |
| Salt | |
| 1 | Egg |
| ½ cup | Soft bread crumbs |
| 1 teaspoon | Salt |
| ½ teaspoon | Oregano |
| ½ cup | Chopped ripe olives |
| 1 | Clove garlic; minced or pressed |
| ¼ cup | Grated Parmesan cheese |
| 1½ pounds | Ground lamb |
| ⅓ cup | Olive oil |
| 6 slices | Tomato |
| 1 cup | Monterey jack cheese; shredded |
Cut unpeeled medium eggplant, crosswise into 6 slices, ¾" thick. Spread on paper towel. Sprinkle well with salt. Let stand for 20 minutes. Blot surface with paper towels. Beat egg. Add soft bread crumbs, salt, oregano, olives, garlic and Parmesan cheese. Stir in gorund lamb. Shape into 6 patties the size of eggplant slices. Brown eggplant in hot olive oil.
Transfer as they brown to 13x9" pan. Top weach with raw lamb patty, then a slice of tomato. Top with shredded Monterey Jack cheese. Bake at 450 F.
until lamb is cooked and cheese melted and brown, 20-25 minutes.
Serving Ideas : Serve in or with pita bread.
NOTES : Can halve or double recipe.
Recipe by: Unknown magazine article Posted to MC-Recipe Digest V1 #986 by Roberta Banghart <bobbi744@...> on Jan 06, 1998