Baked lamb patties and eggplant

4 Servings

Ingredients

QuantityIngredient
1Unpeeled eggplant; medium
Salt
1Egg
½cupSoft bread crumbs
1teaspoonSalt
½teaspoonOregano
½cupChopped ripe olives
1Clove garlic; minced or pressed
¼cupGrated Parmesan cheese
poundsGround lamb
cupOlive oil
6slicesTomato
1cupMonterey jack cheese; shredded

Directions

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