Eggplant And Lamb Casserole

Satan is so wily, his agents so surround us, their designs are so masked, their language so plausible, their manners so insinuating, their appearance often so imposing, their arguments so subtle, their activity so unwearied, their insight into our weaknesses so keen, their enmity against Christ and His gospel so implacable, their lack of all principle and all honesty so thorough, that the net may be drawing around us, before we have the slightest suspicion of these infernal plots being directed against us!

J.C. Philpot

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Dairy			10	Servings

INGREDIENTS

2		Eggplants, about 1 1/4
		pounds each cut
		lengthwise into
		1/2-inch-thick slices
5	T	Olive oil
2	lb	Ground lamb or ground beef
1		Onion, chopped
2		Garlic cloves, minced
1	t	Ground cumin
1/2	t	Ground cinnamon
1 1/2	t	Salt
1/2	t	Coarsely ground black pepper
1		28-ounce plum tomatoes in
		purÃ©e
4		Eggs
1/3	c	All-purpose flour
3	c	Milk
1/4	t	Ground nutmeg

INSTRUCTIONS

This is from Good Housekeeping.  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. 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 purÃ©e, stirring with spoon to break
them up. 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. 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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“Jesus: Amazing love”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 149 Calories From Fat: 91 Total Fat: 10.2g Cholesterol: 80.3mg Sodium: 412.9mg Potassium: 164.9mg Carbohydrates: 8.7g Fiber: <1g Sugar: 4.5g Protein: 5.6g