Title: Baked Lamb Patties and Eggplant
Yield: 4
Ingredients:
1 Unpeeled eggplant; medium
Salt
1 Egg
1/2 cups Soft bread crumbs
1 teaspoon Salt
1/2 teaspoons Oregano
1/2 cups Chopped ripe olives
1 Clove garlic; minced or pressed
1/4 cups Grated parmesan cheese
1 1/2 pounds Ground Lamb
1/3 cups Olive oil
6 slices Tomato
1 cup Monterey jack cheese; shredded

Cut unpeeled medium eggplant, crosswise into 6 slices, 3/4 inches thick. Spread on paper towel. Sprinkle well with salt. Let stand for 20 minutes. Blot surface with paper towels. Beat egg. Add soft bread crumbs, salt, oregano, olives, garlic and Parmesan cheese. Stir in gorund lamb. Shape into 6 patties the size of eggplant slices. Brown eggplant in hot olive oil. Transfer as they brown to 13x9 pan. Top weach with raw lamb patty, then a slice of tomato. Top with shredded Monterey Jack cheese. Bake at 450 F. until lamb is cooked and cheese melted and brown, 20-25 minutes.

Serving Ideas: Serve in or with pita bread.

NOTES: Can halve or double recipe.

Recipe by: Unknown magazine article

Posted to: MC-Recipe Digest V1 #986 by Roberta Banghart on Jan 06, 1998