|Olive oils||4 Tablespoon|
|Eggplant||1 Large, pared and cut into 0.5-inch-thick slices|
|Onions||1 Large, chopped (Around 1 Cup)|
|Garlic||1 Clove (5 gm), minced|
|Canned italian tomatoes||2 Pound|
|Italian herbs||1 Teaspoon (Mixed Variety)|
|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|
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 (350Â°) 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.