INGREDIENTS

INSTRUCTIONS

Arrange half of eggplant slices in a single layer on a baking sheet coated
with cooking spray. Broil 3 inches from heat 5 minutes on each side or
until lightly browned. Repeat procedure with remaining eggplant slices; set
aside.
Combine milk, onion slice, and bay leaf in a heavy saucepan; cook over
medium heat to 180 deg or until tiny bubbles form around edges of pan.
Discard onion slice and bay leaf; set scalded milk aside.
Coat a nonstick skillet with cooking spray; place over medium heat until
hot. Add chopped onion; saute 5 minutes. Add lamb, 1/4 teaspoon salt, and
next 3 ingredients; cook 8 minutes or until lamb is browned, stirring to
crumble.
Drain; wipe pan drippings from skillet with a paper towel. Return meat
mixture to skillet, and add tomatoes. Cook 5 minutes over medium heat or
until most of liquid evaporates, and set aside.
Melt margarine in a medium saucepan over medium-low heat; add flour. Cook 1
minute, stirring constantly with a wire whisk. Gradually add scalded milk
and remaining 1/4 teaspoon salt; cook mixture 5 minutes or until slightly
thickened, stirring constantly. Remove from heat, and set aside.
Arrange half of eggplant in the bottom of a 13- x 9- x 2-inch baking dish
coated with cooking spray; top with half of meat mixture. Repeat procedure
with remaining eggplant and meat mixture. Pour sauce over meat mixture, and
sprinkle with cheese.
Bake, uncovered, at 350 deg for 45 minutes or until thoroughly heated.
Yield: 6 servings (serving size: 1 [4-1/2- x 4-1/4-inch] piece).
Per serving: 327 Calories; 20g Fat (56% calories from fat); 18g Protein;
18g Carbohydrate; 57mg Cholesterol; 406mg Sodium
Recipe by: Cooking Light, Sept 1993, page 132
Posted to MC-Recipe Digest V1 #429 by igor@digex.net on Jan 28, 1997.

A Message from our Provider:

“We see a only a glimmering of the plans of God…”