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2 medium eggplant
1/2 tsp salt
1/4 cup fine dry bread crumbs
1/4 cup flour
1/4 cup cooking oil
1.5lb ground lamb
1/2 cup finely chopped onion
1/4 cup dry red wine
1/2 cup tomato sauce
1 tbsp chopped parsley
1/2 tsp dried leaf thyme
1 tsp salt
1/8 tsp pepper
2 tomatoes, peeled and sliced
1 cup plain yogurt
2 egg yolks
1/4 cup flour
1/4 cup grated Parmesan cheese
1/4 cup fine dry bread crumbs |
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Method :
Slice
unpeeled eggplant about 1/4 inch (0.5cm) thick. Spread out in glass
baking pan about 13 x 9 x 2 inches (33 x 23 x 5cm) and sprinkle with 1/2
tsp salt. Let stand 1 hour. Heat oven to 375F (190C). Lift eggplant
slices out of baking pan and lay them on paper toweling. Dry and grease
baking pan. Sprinkle bottom of pan with 1/4 cup (60ml) bread crumbs. Dry
eggplant slices with paper toweling. Put 1/4 cup (60ml) flour in flat
dish and dip eggplant slices in it to coat both sides. Heat oil in large
heavy skillet and brown eggplant slices lightly on both sides. Put
eggplant in prepared baking pan as it browns. Add more oil to skillet as
needed to brown eggplant.
Add a little
more oil to skillet, if necessary, after all eggplant is browned. Add
lamb and onion and cook over moderate heat until lamb is lightly
browned, stirring. Add wine, tomato sauce, parsley, thyme, 1 tsp salt
and pepper. Cook gently 5 minutes, stirring occasionally. Spread mixture
over eggplant slices. Put tomato slices on top of meat. Beat yogurt, egg
yolks and 1/4 cup flour together with a fork and pour over all,
spreading evenly. Combine cheese and 1/4 cup bread crumbs and sprinkle
over all. Bake 40 minutes.
Serves 4-6
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