Lamb Chop Casserole
|Lamb shoulder chops||4|
|Salad oil||3 Tablespoon|
|Eggplant||1 Medium, peeled and cut in 1/4 -inch slices|
|Evaporated milk||1⁄4 Cup (4 tbs)|
|Cheese crackers||15 , crushed|
|Canned whole kernel corn||12 Ounce (1 can)|
|Canned tomato sauce||8 Ounce (1 can)|
|Garlic salt||1⁄4 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Dried parsley flakes||1⁄2 Teaspoon|
In a frying pan, saute chops in oil until browned on both sides.
Remove from the pan.
Dip eggplant in milk, then in cracker crumbs; saute in the drippings (add more oil if necessary), turning once to brown both sides.
In a greased 2-quart casserole, alternate layers of corn and eggplant slices; top with browned chops; pour over tomato sauce seasoned with garlic salt, pepper, salt, and parsley flakes.
Cover and bake in a moderate oven (350°) for 1 hour or until meat is tender.
Makes 4 servings.