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Lamb and Eggplant Bake Recipe

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This recipe for Lamb and Eggplant Bake, by , is from The Licate Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 med eggplant, peeled and sliced
oil
1-1/2 lb groun lamb or beef
1 onion, finely chopped
1/4 cup chopped parsley
2 med tomatoes, peeled and chopped (or 2 T tomato paste)
1/4 cup dry red wine
pinch cinnamon
salt and pepper to taste
2 cups hot medium cream sauce
2 eggs, beaten
1/2 cup fine dry bread crumbs
1 cup creamed cottage cheese
1/2 cup grated Parmesan cheese

Directions:
Directions:
Preheat oven to 350

Saute eggplant slices in oil, drain. In same skillet combine lamb, onion and parsley. Brown, stirring to keep crumbly. Remove excess fat. Add tomatoes, wine cinnamon, salt and pepper. Simmer over low heat until liquid is absorbed. Remove from heat. To slightly cooled cream sauce add nutmeg, eggs and cottage cheese, beat 1 minute.

Grease a 9x13" baking dish. Dust lightly with some of crumb. Alternate layers of eggplant and meat sauce sprinkling each layer with a mixture of remaining crums and parmesan cheese. Pour sauce over top.

Bake about 30 minutes or until bubbly. Cool 15 minutes before serving.

Number Of Servings:
Number Of Servings:
6

 

 

 

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