LAMB AND EGGPLANT STACK

LAMB AND EGGPLANT STACK image

Yield 6 servings

Number Of Ingredients 11

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1 tsp Salt and pepper
1 medium eggplant - cut into 12 round ¼ inch slices.
1 T Olive Oil
1 medium onion, cut into ¼ inch dice
1 tsp each: dried oregano and ground cumin.
½ tsp cayenne pepper
¼ tsp ground cinnamon
1 ¼ lb ground lamb
1 28-ox can whole peeled plum tomatoes - break up with fingers
2 tsp coarsely chopped flat-leaf parsley
1 Tb dry bread crumbs

Steps:

Salt sliced eggplant and drain 30minutes Sauté in 1 T Oil; Onion, salt3/5 tsp pepper and cook until tender (7 -10 minutes) Add seasonings cook additional 2 minutes Add ground lamb and cook until browns - 5 minutes Drain Fat Add tomatoes Cook over medium heat until sauce starts to thicken - about 8 minutes. Stir often Build by placing 4 slices eggplant, top with 1/3 sauce. Repeat twice, making 4 three layer stacks. Sprinkle combined breadcrumbs and parsley. Bake: 1 hour covered with foil, remove foil and pain additional 15 minutes. Garnish with Parsley and serve