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Reviews Date of last review
1 Sun October 30, 2005
Recommended By Average Price Average Rating
No recommendations None indicated 10.0












Description:
Ingredients: 2 medium eggplants --
peeled and sliced in 1/2"
slices
1 pound ground lamb
1/2 cup chopped onion
1/4 cup white wine
1/4 cup water may sub 1/2
cup chicken broth for wine
and water
2 Tablespoons dried
parsley
1 Tablespoon tomato paste
1/2 cup finely crushed pork
rinds
1/2 cup shredded
mozzarella cheese
2 eggs -- beaten well
1/4 teaspoon ground
cinnamon -- do not leave
this out!
Topping:
2 eggs -- beaten well
1 1/2 cup cottage cheese
1/2 cup parmesan cheese
1 cup shredded mozzarella
cheese
57 grams slivered almonds
How To Prepare: Peel and slice eggplant to
1/2" slices. Put paper towel
on flat
surface, sprinkle each slice
with salt and place salt side
down on paper towel.
Sprinkle the top side of the
slices with more salt, place
paper towel
on top of slices, put heavy
breadboard
on top of paper towel and
weigh down with heavy
stuff. This leeches as
much moisture out of the
eggplant as possible. Allow
this to sit for at
least 30 minutes or more.


Brown the lamb and onion
till done. Drain and return to
pan. Add wine
and water (or chicken
broth), parsley, tomato
paste, salt/pepper. Simmer
till liquid is evaporated.
Allow this mixture to cool.
Mix in the pork
rinds, 1/2 cup mozarella
cheese, 2 beaten eggs, and
cinnamon. Set aside.


Place a non-stick pan over
medium-high heat with 3
tablespoons of oil.
Brown the eggplant slices
on both sides being careful
when you add them to
the oil as they will splatter.
Do this in batches till all
eggplant is well browned.
Line a deep 9" x 9" pan with
1/2 the browned eggplant,
spoon the meat mixture
over the
eggplant and pat down.
Place remaining eggplant
slices on top of meat
mixture.


Combine the topping
ingredients except the
slivered almonds. Spoon
over
the top layer of eggplant,
sprinkle slivered almonds
on top.


Bake 350 degrees for 45
minutes to 1 hour or till
browned and bubbly
(first 20 minutes cover with
foil, then remove).
Carbs per serving - include all nutritional information if known: 99g carbs total
Effort (Easy, Average, Difficult): Easy
 


Review Date: Sun October 30, 2005 Would you recommend the product? No | Price you paid?: None indicated | Rating: 10 

 
Positive aspects of the product (pros):
Cons:

This recipe is one of my favorites, it makes great leftovers! The cinnamon really makes it! I'm not a big lamb fan so I just used turkey instead. Beware that the eggplant really soaked up the salt, so I would suggest not adding salt to your meat mixture.


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