|Garlic||1 Clove (5 gm), minced|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Onions||4 Medium, sliced|
|Ground lamb||1⁄2 Pound|
|Tomato sauce||16 Ounce (2 Cans Of 8 Ounce Each)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Egg yolks||2 , beaten|
1. Slice eggplant, without peeling, into 1/4 to 1/2 inch thick slices.
2. Heat oil in skillet over medium-high heat. Saute egg plant slices until lightly browned on both sides. Drain on paper toweling.
3. Place onions, garlic and lamb in a clean skillet. Cook over medium-high heat, stirring occasionally, until lamb is lightly browned and onions are limp. Drain off as much accumulated fat as possible.
4. Add tomato sauce, salt and oregano. Cover with vac-control valve closed. Lower heat and simmer about 20 minutes, or just long enough to blend flavors.
5. Melt the butter in a small saucepan over medium heat. Stir in flour, salt and nutmeg. Remove from heat and add milk. Cook over medium heat, stirring constantly, until mixture is smooth and thick. Stir a small amount of the hot mixture into beaten egg yolks. Return to mixture in pan and stir well. Cook for 1 minute, stirring constantly. Remove from heat.
6. Heat oven to 350°F.
7. Place a layer of egg plant on the bottom of a 2-quart casserole. Top with a layer of lamb-tomato mixture. Repeat process until egg plant and lamb mixture are used. Pour cream sauce over the top.
8. Bake 1 hour or until mixture is very hot and bubbly.