|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.
Calories 501 Calories from Fat 291
% Daily Value*
Total Fat 32 g49.8%
Saturated Fat 14.1 g70.4%
Trans Fat 0 g
Cholesterol 196.8 mg65.6%
Sodium 869.6 mg36.2%
Total Carbohydrates 21 g7.1%
Dietary Fiber 6.2 g24.7%
Sugars 5.5 g
Protein 29 g57.7%
Vitamin A 26.1% Vitamin C 35.3%
Calcium 19.9% Iron 24.2%
*Based on a 2000 Calorie diet