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Lamb Chop Casserole

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Ingredients
  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
  Salt 1⁄2 Teaspoon
  Dried parsley flakes 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb
Preparation Time: 
15 Minutes
Cook Time: 
70 Minutes
Ready In: 
85 Minutes
Servings: 
4

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