How to make it

  • Cut unpeeled medium eggplant, crosswise into 6 slices, 3/4 inches 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 Idea: Serve in or with pita bread.

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  • otterpond 7 years ago
    A very innovative eggplant recipe. Terrific post. I'm a such a sucker for lamb and have never seen it paired with eggplant before.
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