Eggplant and Lamb Casserole

INGREDIENTS

INSTRUCTIONS

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 12-inch skillet (at least 2 inches deep) over medium-high
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 1/4 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 3-quart 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, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4. In shallow 3 1/2- to 4-quart 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 EAT-L Digest 31 October 96
Date:    Fri, 1 Nov 1996 10:43:39 -0800
From:    Pamela Ramsey <risha@EROLS.COM>

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