Lebanese Eggplant Casserole

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Lebanese Eggplant Casserole

Ingredients

  • 1 eggplant
  • olive oil
  • 1 large onion, chopped
  • 1 pound ground lean beef or lamb
  • 1/4 c pignoli nuts
  • 1 clove garlic, crushed
  • 1/2 t cinnamon
  • salt and pepper to taste
  • 8 ounces can tomato sauce and 1/4 can water

Instructions

Peel and slice eggplant. Place in ovenproof container, drizzle olive oil over, bake 5-10 mins at 350. Brown onions in skillet in olive oil. Add meat, nuts, seasonings. Brown meat. Put a layer of eggplant in greased 2-qt casserole. Cover with meat mixture. Top with rest of eggplant. Mix tomato sauce and water, pour over all, Bake 35-40 at 350 and serve hot. Variation: Use 12 baby eggplants, and stuff the meat mixture in slits in the eggplant. Substitute 2 c of bechamel for the tomato.

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