Serves: 8
Total Calories: 581

2 eggplant large or 3 small eggplants
1/2 cup olive oil
3 pounds ground lamb
1 1/2 cups onions finely chopped
1 (8-ounce) can tomato sauce
1 cup white wine
3 tablespoons parsley shredded
1 1/2 teaspoons spearmint or peppermint, crushed*
1/4 teaspoon garlic powder or 1 clove garlic, crushed
1/4 teaspoon cinnamon ground
1/4 teaspoon nutmeg ground
1/4 teaspoon black pepper fine grind
3 teaspoons salt
1/4 cup water
2 tablespoons flour
1 1/2 cups Parmesan cheese shredded or 1 pound Monterey Jack cheese, shredded

Wash eggplant, peel and slice in 1/2 inch rounds. Sauté lightly in the olive oil in a heavy skillet. Remove eggplant and set aside. Brown lamb in skillet. Remove and set aside.

Brown onions in skillet, stir in tomato sauce, wine, parsley, spearmint or peppermint, garlic, cinnamon, nutmeg, pepper and salt. Add lamb and simmer for five minutes. Combine water and flour until smooth. Stir into lamb mixture until thickened. Layer eggplant and lamb in a large casserole, ending with top layer of eggplant. Sprinkle cheese over all. (Casserole to this point may be prepared ahead of time and refrigerated.) Bake in a 350° oven for 40 to 50 minutes until casserole is bubbly and cheese is well browned.

Serve with crisp green salad and fruit for dessert.

* If you have left over roast leg of lamb, grind and use in place of fresh ground lamb.

* 1/2 teaspoon thyme and 1/2 teaspoon rosemary may be used instead of peppermint, cinnamon and nutmeg.

Nutritional Facts:

Serves: 8
Total Calories: 581
Calories from Fat: 377

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