Serves: 8
Total Calories: 377

2 pounds ground lamb or beef
1 cup onion finely chopped
1 tablespoon vegetable oil
3 tablespoons flour
1 1/4 cups white wine or water
1 (8-ounce) can tomato sauce
1/4 cup parsley chopped
1 clove garlic minced
1 1/2 teaspoons salt
1 teaspoon rosemary dried, crushed
3/4 thyme dried leaves, crushed
1/4 teaspoon black pepper
2 eggplant medium (1 lb. each), peeled and cut in 1/4 -inch slices
1 1/2 cups Monterey Jack cheese shredded
1/4 cup Parmesan cheese grated

Preheat oven to 375°. In a large skillet over medium-high heat, sauté meat and onion in oil until meat is browned drain well. Reduce heat to medium.

Sprinkle flour over meat, stirring to coat. Add wine or water, tomato sauce, parsley, garlic, salt, rosemary, thyme and pepper. Cook and stir until thickened.

In a 2-quart oblong baking dish, layer one-third of the eggplant slices, one-half of the meat mixture, one-third of the eggplant slices, remaining meat and eggplant.

Cover and bake for 45 minutes or until eggplant is tender. Uncover. Sprinkle with Monterey Jack and Parmesan. Broil 6 inches from heat source until cheese is melted and browned.

Nutritional Facts:

Serves: 8
Total Calories: 377
Calories from Fat: 213

More Recipes from the Gold Star Collection Cookbook:
Baked Chicken And Rice
Busy Day Oven Stew
Chicken Divan Casserole
Corned Beef Casserole
Layered Lamb And Eggplant
Neapolitan Dinner
Patio Beans And Franks
Pork And Rice Bombay
Seafood Tetrazzini