Lamb Parmigiana Recipe
Would you like to try a great Lamb Parmigiana recipe? I will look forward to your feedback.
Ingredients
4 tablespoons olive oil
1 large eggplant, pared and cut into 1/2-inch-thick slices
2 tablespoons water
1 large onion, chopped (1 cup)
1 clove garlic, minced
1 can (about 2 pounds) Italian tomatoes
1 tablespoon sugar
2 teaspoons salt
1 teaspoon mixed Italian herbs
1/4 teaspoon pepper
4 tablespoons fine dry bread crumbs
3 cups cubed cooked lamb (about 1 pound)
1 package (8 ounces) sliced mozzarella or pizza cheese, cut into strips
Directions
1 Spoon 2 tablespoons olive oil into a large frying pan; arrange eggplant slices, slightly overlapping, in pan; drizzle remaining 2 tablespoons olive oil and water over.
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 (350°) 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.
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 (350°) 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.
