INGREDIENTS:
2 medium to large eggplant
1/2 lb. lean ground lamb
1/2 lb. lean ground round
1 can tomato sauce
1 can Italian style cut tomatoes
1 medium yellow onion [Chopped
1 red, green or gold bell pepper [diced]
Salt and pepper to taste
Dash of cayenne pepper
1 teaspoon fresh basil leaves [chopped]
1 clove crushed garlic
2 tablespoons olive oil
PREPARATION:
Prepare the eggplant by peeling and slicing into 1/4 inch rounds. Sprinkle the eggplant rounds with
salt. Let stand until the eggplant sweats. Wash off the salt. Squeeze the eggplant lightly and pat dry.
Brown off the ground meat in the olive oil, and add the rest of the ingredients. Now layer the eggplant
and the meat mixture alternately [eggplant first] in a covered glass casserole. The top layer should be
eggplant. Bake in a 350 degree oven for 45 minutes to 1 hour.
* A variation to this recipe would be to add a layer of Monterey jack cheese interspersed with the meat
and eggplant.
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