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Lamb Parmigiana Recipe
|Olive oils||4 Tablespoon|
|Eggplant||1 Large, pared and cut into 0.5-inch-thick slices|
|Onions||1 Large, chopped (Around 1 Cup)|
|Garlic||1 Clove (5 gm), minced|
|Canned italian tomatoes||2 Pound|
|Italian herbs||1 Teaspoon (Mixed Variety)|
|Dry bread crumbs||4 Tablespoon (Very Fine)|
|Cooked and cubed lamb||1 Pound (Around 3 Cups)|
|Sliced mozzarella/Pizza cheese||8 Ounce, cut into strips|
Calories 556 Calories from Fat 307
% Daily Value*
Total Fat 34 g53%
Saturated Fat 12.7 g63.6%
Trans Fat 0 g
Cholesterol 103.2 mg
Sodium 1326.3 mg55.3%
Total Carbohydrates 32 g10.5%
Dietary Fiber 6.8 g27.3%
Sugars 7.8 g
Protein 32 g64.6%
Vitamin A 26.7% Vitamin C 32.8%
Calcium 29.8% Iron 24.1%
*Based on a 2000 Calorie diet
Cover; steam 15 minutes.
Remove eggplant from pan and drain on paper toweling while making sauce.
2 Saute onion and garlic until soft in same frying pan; stir in tomatoes, sugar, salt, Italian herbs and pepper, then simmer for 5 minutes.
3 Arrange half of the eggplant slices in a 10-cup baking dish; sprinkle with 2 tablespoons bread crumbs.
Top with half of the lamb and tomato sauce.
Repeat with remaining eggplant, bread crumbs, meat and sauce.
4 Bake in moderate oven (350Â°) for 45 minutes, or until mixture starts to bubble in center; criss-cross cheese strips on top.
Bake for 15 minutes longer, or until cheese melts and is creamy golden.