• 4 T. olive oil
  • 1 large eggplant, peeled and slicesd 1/4 inch thick
  • 2 T. water
  • 1 large onion, chopped
  • 1 can (2#) Italian plum tomatoes
  • 1T. sugar
  • 2 t. salt
  • 1 t.Italian herbs
  • 4 T. dry bread crumbs
  • 3 cups cooked lamb, cubed
  • 1 pkg. (8oz.) Mozzarella cheese, sliced


1.Spoon 2 Tbsp. oil into pan. Arrange the eggplant, slightly overlapping, in the pan and drizzle remaining oil and water over them. cover and steam for 15 min. Remove the eggplant.

2.SautH the onion in the oil in which the eggplant was cooked until the onion is soft. Add the tomatoes, sugar, salt and herbs. Simmer for 10 min.

3.Arrange alternates layers of eggplant, bread crumbs, lamb and tomato sauce in a bking dish. Repeat the layers until all ingredients are used. Bake for 45 min. in 350*. Place slices of cheese on top and bake 15 min. longer.

Serves 6.

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Submitted 6/13/05.
Source: The White House Chef
Submitted By: Jan Larson
Agneau au four Montreal