Top Notch Lamb Bake
|Ground lamb||3⁄4 Pound|
|Bacon drippings||2 Tablespoon|
|Ground allspice||1⁄8 Teaspoon|
|Onion||1 Small, thinly sliced|
|Eggplant||1 Pound, pared and diced|
|Tomatoes||2 Large, peeled and sliced|
|Canned mushrooms||4 Ounce, drained|
|Cheddar cheese||4 Ounce, shredded|
|Soft bread crumbs||1 Cup (16 tbs)|
|Melted butter||2 Tablespoon|
Add ground lamb to bacon drippings in a large heavy skillet; separate into small pieces and cook until lightly browned.
Sprinkle evenly with a mixture of 1 teaspoon salt, pepper, and allspice.
Transfer meat to a buttered 1 1/2 quart casserole.
Heat 3 tablespoons butter in skillet.
Add onion and cook until golden.
Arrange onion over meat in casserole.
Add eggplant to skillet and cook until lightly browned, turning frequently.
Sprinkle with 1/2 tea spoon salt.
Put half of the eggplant over onions and arrange tomato slices over eggplant.
Cover with mushrooms and remaining eggplant.
Sprinkle with the cheese and then the bread crumbs which have been tossed in melted butter.
Set in a 400Â°F oven 20 minutes, or until mixture is thoroughly heated.