You may also like
Categories:
eggplant olive oil salt vegetable oil onion tomatoes pepper sugar either parsley breadcrumbs Dusting of grated Parmesan
Viewed: 7 - Published at: 2 years agoIngredients
- 1 small eggplant*
- 1 tablespoon olive oil
- Salt
- 1 tablespoon vegetable oil
- 1 small or 1/2 medium onion, chopped
- 2 medium tomatoes, chopped
- Pinch of hot pepper
- Pinch of sugar (optional)
- 3/4 cup cooked lamb, preferably rare, either chopped by hand into very small pieces or roughly ground in a food processor
- Sprig of fresh parsley, chopped
- About 3 tablespoons breadcrumbs
- Dusting of grated Parmesan
Method
- Trim the ends off the eggplant, and slice crosswise into 1/4- to 1/3-inch slices.
- Brush lightly with olive oil, and sprinkle a little salt on both sides.
- Line your broiling pan with Silpat or aluminum foil, and spread the slices on it.
- Slide under a preheated broiler, and cook for about 5 minutes on each side, until lightly browned.
- Stack, and cover with aluminum foil.
- Meanwhile, heat the vegetable oil in a small pan, and saute the onion for about 5 minutes, then add the tomatoes, hot pepper, and sugar (optional), and a sprinkling of salt.
- Saute another 5 minutes, then add the lamb and parsley, and cook everything together until the juice from the tomatoes is somewhat reduced.
- Spread three or four slices of eggplant on the bottom of a single-serving shallow baking dish, top with most of the lamb and tomatoes, then spread another layer of eggplant over, and the remaining juices and bits from the lamb mix.
- Sprinkle the breadcrumbs and cheese on top, and bake for 10 minutes in a preheated 375 oven.
- Slip under the broiler if the top needs further browning.
