Recipe - Eggplant And Lamb Casserole

2 small Eggplants (about 1 1/4
pounds each), cut
lengthwise into
1/2inchthick slices
5 tablespoon Olive oil
2 pound Ground lamb or ground beef
1 lg Onion, chopped
2 Garlic cloves, minced
1 teaspoon Ground cumin
One half teaspoon Ground cinnamon
1 One half teaspoon Salt
One half teaspoon Coarsely ground black pepper
1 cn (28ounce) plum tomatoes in
purée
4 lg Eggs
1/3 cup Allpurpose flour
3 cup Milk
One fourth teaspoon Ground nutmeg

This is from Good Housekeeping.

1. Preheat oven to 450 degrees F. Spray 2 small cookie sheets with nonstick
cooking spray. Place eggplant slices on cookie sheets; brush with 3
tablespoons olive oil. Bake eggplant 20 minutes, until soft and browned,
rotating cookie sheets between upper and lower racks halfway through baking
time. Remove eggplant from oven; turn oven control to 375 degrees F.

2. Meanwhile, in 12inch skillet (at least 2 inches deep) over mediumhigh
heat, in 1 tablespoon hot olive oil, cook ground lamb, onion, and garlic
until browned, about 15 minutes. Stir in cumin, cinnamon, 1 teaspoon salt,
and One fourth teaspoon pepper; cook 1 minute longer. Remove skillet from heat;
add tomatoes with their purée, stirring with spoon to break them up.

3. Break eggs into small bowl; beat lightly with wire whisk or fork; set
aside. In 3quart saucepan over medium heat, in 1 tablespoon hot olive oil,
cook flour 1 minute (mixture will appear dry and crumbly). With wire whisk,
gradually beat in milk; cook until mixture boils and thickens, about 15
minutes. Remove saucepan from heat. Gradually beat small amount of hot milk
mixture into eggs. Return egg mixture to saucepan, beating to combine. Stir
in nutmeg, One half teaspoon salt, and One fourth teaspoon pepper.

4. In shallow 3 One half to 4quart casserole or 13" by 9" glass or ceramic
baking dish, arrange half of eggplant slices, overlapping slices to fit if
necessary; top with half of meat mixture. Repeat with remaining eggplant
slices and meat mixture; pour egg mixture over top. Bake casserole 35 to 40
minutes until top is puffed and golden and casserole is heated through.

Each serving: About 460 calories, 22 g protein, 19 g carbohydrate, 33 g
total fat (13 g saturated), 162 mg cholesterol, 570 mg sodium.
Posted to EATL Digest 31 October 96

Date: Fri, 1 Nov 1996 10:43:39 0800

From: Pamela Ramsey risha@EROLS.COM