posted by memq 01-26-99 12:17 PM
Lamb Parmigiana
4 tbsp. olive oil
1 large eggplant, pared and cut into 1/2 inch thick slices
2 tbsp. water
1 large onion, chopped
1 clove of garlic, minced
1 28 oz. can Italien tomatoes
1 tbsp. sugar
2 tsp. salt
1 tsp. miced Italian herbs
1/4 tsp. pepper
4 tbsp. fine dry bread crumbs
3 cups cubed, cooked lamb
8 oz. sliced mozarella cheese
Spoon 2 tbsp. olive oil into a large frying pan; arranage eggplant slices, slightly overlapping, in pan; drizzle remaining 2 tbsp. oil and the water over top. Cover and steam for 15 minutes. Remove eggplant and drain on paper toweling while making sauce.
Saute onion and garlic until soft in the same frying pan; stir in tomatoes, sugar, salt, Italian herbs and pepper and simmer for 5 minutes.
Arrange half of the eggplant slices in a 10-cup baking dish; sprinkle with 2 tbsp. bread crumbs. Top with half of the lamb and half of the tomato sauce. Repeat layers once more.
Bake at 350 degrees for 45 minutes or until mixture starts to bubble in the center. Top with cheese slices and bake 15 minutes longer or until cheese melts and is creamy-golden.