Title: Baked Lamb Patties and Eggplant
Categories: Cheese, Eggplant, Lamb, Main dishes, Tomatoes
Yield: 4 Servings
1 Unpeeled eggplant; medium
1/2 c Soft bread crumbs
1 ts Salt
1/2 ts Oregano
1/2 c Chopped ripe olives
1 Clove garlic; minced or
1/4 c Grated Parmesan cheese
1 1/2 lb Ground lamb
1/3 c Olive oil
6 sl Tomato
1 c Monterey jack cheese;
Cut unpeeled medium eggplant, crosswise into 6 slices, 3/4″ 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 13×9″ 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
on Jan 06, 1998