|Onions||2 Medium, chopped|
|Ground lamb||1 Pound|
|Hot water||1⁄2 Cup (8 tbs)|
|Tomato sauce||1 Can (10 oz), divided|
|Parsley||2 Tablespoon, chopped|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
Wash eggplants and cut in half lengthwise.
Scoop out insides.
leaving a 1-inch-thick shell.
Chop eggplant pulp in medium chunks, and set aside.
Place onions in 1 1/2-quart microproof casserole.
Crumble in lamb.
Cook, covered, on HI (max. power) 5 minutes, or just until lamb loses pink color.
Dissolve bouillon cube in hot water.
Stir bouillon into cooked lamb with 1/2 cup of tomato sauce and chopped eggplant pulp.
Cook, covered, on HI (max. power) 5 minutes, stirring occasionally.
Remove from oven, stir in oregano.
cinnamon, parsley, salt, and pepper.
Fill eggplant halves with mixture.
Sprinkle bread crumbs over top.
Drizzle remaining tomato sauce over top of crumbs.
Place in 11 x 7-inch oval microproof baking dish.
Cover with waxed paper, cook on 80 (reheat) 8 minutes, or just until eggplant is tender.