• 1 1/2 pound eggplant, sliced lengthwise
  • 1/4 cup salt
  • 3 tablespoons butter
  • 2 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 1/2 pound lamb
  • 28 ounces can whole tomato, drained, juice reserved, coarsely chopped
  • 3 tablespoons tomato paste
  • 1 teaspoon thyme
  • 1/2 teaspoon nutmeg
  • 1 teaspoon fresh ground black pepper
  • 3/4 cup vegetable oil
  • 3 egg
  • 1 cup light cream
  • 1 cup Parmesan cheese, grated


Place eggplant slices in a colander, sprinkle with salt and let drain for 30 minutes. In a large skillet, over moderate heat, melt butter and saute onion and garlic until onion is translucent, about 5 minutes. Add lamb and continue to cook, stirring, until meat its pink color, about 10 minutes. Add tomatoes, tomato paste, half the reserved tomato juice, thyme, nutmeg and pepper. Bring to a simmer then remove from heat. Pat eggplant slices dry with paper towel. In a large skillet, over moderate heat, saute eggplant slices in 1/4 cup of the oil until golden brown on both sides. Drain on paper towel. Preheat oven to 350 degrees and lightly oil an ovenproof casserole. Place a layer of eggplant in the bottom of the prepared casserole, covered by the meat mixture. Continue layering, ending with eggplant, until all ingredients are used. Cover and bake for 40 minutes. In a small bowl whisk together the eggs and cream. Stir in the cheese. Remove casserole from oven, remove cover from casserole and pour egg mixture over top. Return to oven, uncovered, and bake until topping is puffed and golden, about 15 minutes.

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