Baked Lamb and Eggplant with 3 Cheeses
From Cook Like A Chef @ FoodTV
3 lbs eggplant, peeled and cut into 1/2 inch thick slices
2 tbsp olive oil
3 x large yellow onions
2 lbs ground lean lamb
3 cups chopped plum tomatoes
3 tbsp tomato paste
6 cloves of garlic, finely minced
2/3 cup red wine
1 tbsp dried oregano
1 bay leaf
1 tsp balsamic vinegar
3/4 cup chopped fresh flat leaf parsley
1 tbsp cinnamon
pinch ground cloves or allspice
3 tbsp olive oil
2 cups grated mozzarella, parmesan and ricotta combined
1/2 cup bread crumbs
1. Sprinkle the eggplant slices with salt, place in a colander and let drain for an hour.
2. Preheat oven to 400 F.
3. Rinse the eggplant in cold water and place on a clean towel. Carefully pat dry and place on a baking sheet. Brush tops with olive oil and roast in the oven for 8 - 10 minutes. Flip the eggplant, brush the other side with oil and bake for another 8 minutes. The eggplant should look translucent and have a golden hue. Place them on a paper towel to drain.
4. Lower the oven to 350 F.
5. In 8 ramekins, brush olive oil, then sprinkle 1/4 cup bread crumbs on bottom layer. place a layer of eggplant on top of the bread crumbs. Spoon the meat on top and add another layer of eggplant.
6. Top with more bread crumbs and finally the cheese mixture.
7. Bake for approximately 40 min. until the top is golden brown. Let cool for 15 minutes, then enjoy.
Meat Sauce
1. Heat the olive oil in a large skillet. Add the onions and sauté until they are tender. Place the ground meat and stirring frequently, cook until the meat begins to brown. Add the tomatoes, minced garlic, red wine, oregano, parsley, cinnamon, all spice, the bay leaf and balsamic vinegar. Season with salt and pepper. Simmer over low heat for 45 - 50 minutes until the sauce has thickened and most of the liquid has evaporated.
From Cook Like A Chef @ FoodTV
3 lbs eggplant, peeled and cut into 1/2 inch thick slices
2 tbsp olive oil
3 x large yellow onions
2 lbs ground lean lamb
3 cups chopped plum tomatoes
3 tbsp tomato paste
6 cloves of garlic, finely minced
2/3 cup red wine
1 tbsp dried oregano
1 bay leaf
1 tsp balsamic vinegar
3/4 cup chopped fresh flat leaf parsley
1 tbsp cinnamon
pinch ground cloves or allspice
3 tbsp olive oil
2 cups grated mozzarella, parmesan and ricotta combined
1/2 cup bread crumbs
1. Sprinkle the eggplant slices with salt, place in a colander and let drain for an hour.
2. Preheat oven to 400 F.
3. Rinse the eggplant in cold water and place on a clean towel. Carefully pat dry and place on a baking sheet. Brush tops with olive oil and roast in the oven for 8 - 10 minutes. Flip the eggplant, brush the other side with oil and bake for another 8 minutes. The eggplant should look translucent and have a golden hue. Place them on a paper towel to drain.
4. Lower the oven to 350 F.
5. In 8 ramekins, brush olive oil, then sprinkle 1/4 cup bread crumbs on bottom layer. place a layer of eggplant on top of the bread crumbs. Spoon the meat on top and add another layer of eggplant.
6. Top with more bread crumbs and finally the cheese mixture.
7. Bake for approximately 40 min. until the top is golden brown. Let cool for 15 minutes, then enjoy.
Meat Sauce
1. Heat the olive oil in a large skillet. Add the onions and sauté until they are tender. Place the ground meat and stirring frequently, cook until the meat begins to brown. Add the tomatoes, minced garlic, red wine, oregano, parsley, cinnamon, all spice, the bay leaf and balsamic vinegar. Season with salt and pepper. Simmer over low heat for 45 - 50 minutes until the sauce has thickened and most of the liquid has evaporated.