Serves: 8
Total Calories: 377
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.
This Layered Lamb And Eggplant recipe is from the The DVO.com Cookbook Cookbook. Download this Cookbook today.
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