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Lamb Parmigiana

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Anonymous (not verified)
Ingredients
  Olive oils 4 Tablespoon
  Eggplant 1 Large, pared and cut into 0.5-inch-thick slices
  Water 2 Tablespoon
  Onions 1 Large, chopped (Around 1 Cup)
  Garlic 1 Clove (5 gm), minced
  Canned italian tomatoes 2 Pound
  Sugar 1 Tablespoon
  Salt 2 Teaspoon
  Italian herbs 1 Teaspoon (Mixed Variety)
  Pepper 1⁄4 Teaspoon
  Dry bread crumbs 4 Tablespoon (Very Fine)
  Cooked and cubed lamb 1 Pound (Around 3 Cups)
  Sliced mozzarella/Pizza cheese 8 Ounce, cut into strips
Directions

1 Spoon 2 tablespoons olive oil into a large frying pan; arrange eggplant slices, slightly overlapping, in pan; drizzle remaining 2 tablespoons olive oil and water over.
Cover; steam 15 minutes.
Remove eggplant from pan and drain on paper toweling while making sauce.
2 Saute onion and garlic until soft in same frying pan; stir in tomatoes, sugar, salt, Italian herbs and pepper, then simmer for 5 minutes.
3 Arrange half of the eggplant slices in a 10-cup baking dish; sprinkle with 2 tablespoons bread crumbs.
Top with half of the lamb and tomato sauce.
Repeat with remaining eggplant, bread crumbs, meat and sauce.
4 Bake in moderate oven (350°) for 45 minutes, or until mixture starts to bubble in center; criss-cross cheese strips on top.
Bake for 15 minutes longer, or until cheese melts and is creamy golden.

Recipe Summary

Cuisine: 
Italian
Method: 
Baked
Interest: 
Everyday
Servings: 
6

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