|Ground lamb||1 Pound|
|Onion||1 Medium, chopped|
|Snipped parsley||1 Tablespoon|
|Canned tomatoes||16 Ounce, drained (2 Cups Or 1 Can)|
|Dry red wine/Water||1⁄4 Cup (4 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
In fry pan, brown lamb; drain.
Add onion, parsley, salt, pepper, nutmeg, tomatoes and wine.
Peel eggplant and slice crosswise into 1/4 inch thick slices.
Arrange half of eggplant slices in bottom of 8 inch square pan or 1 1/2 quart shallow casserole.
Top with half of meat mixture, remaining eggplant slices and remaining meat.
Bake at 375Â°F 40 minutes until eggplant is tender.
Beat eggs and milk together; pour over partially baked casserole.
Sprinkle with cheese.
Bake 10 to 15 minutes longer until egg mixture is set.
Let stand about 10 minutes before serving; cut into squares.