Recipe - Baked Lamb Patties And Eggplant

1 Unpeeled eggplant; medium
Salt
1 Egg
One half cup Soft bread crumbs
1 teaspoon Salt
One half teaspoon Oregano
One half cup Chopped ripe olives
1 Clove garlic; minced or
pressed
One fourth cup Grated Parmesan cheese
1 One half pound Ground lamb
1/3 cup Olive oil
6 sl Tomato
1 cup Monterey jack cheese;
shredded

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 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, 2025 minutes.

Serving Ideas : Serve in or with pita bread.

NOTES : Can halve or double recipe.

Recipe by: Unknown magazine article

Posted to MCRecipe Digest V1 #986 by Roberta Banghart
bobbi744@sojourn.com on Jan 06, 1998