You have no items in your shopping cart.
November 15, 2019
November 12, 2019
November 8, 2019
November 5, 2019
This entry was posted on January 17, 2012 by Brian Larkowski.
1½ lb lean ground lamb
1 Tbsp olive oil
2 cups chopped onion
1 tsp salt
1 Tbsp chopped fresh marjoram leaves
¼ tsp ground nutmeg
¼ tsp pepper
2 (15-oz) cans tomato sauce
¾ cup beef broth
1 garlic clove, minced
2 cups milk, divided
1 Tbsp butter
2 eggs, slightly beaten
¼ cup all-purpose flour
½ tsp salt
2 (1¼-lb) eggplants, cut lengthwise into ¼-inch-thick slices
1 Tbsp olive oil, divided
¼ cup grated fresh Parmesan cheese, divided
Marjoram sprigs for garnish
Preparation Serves 8
Preheat oven broiler.
Brown lamb or beef in a large skillet over medium-high heat; stir to crumble. Remove from skillet, drain and set aside.
Heat 1 tablespoon oil in skillet and add onion; sauté 5 minutes. Add lamb and next 7 ingredients (through garlic); bring to a boil. Reduce heat and simmer for 30 minutes.
In a heavy saucepan over medium-high heat, heat 1½ cups milk and butter to 180°F or until tiny bubbles form around edge of pan (do not boil). Remove from heat. Combine ½ cup milk, eggs, flour and ½ teaspoon salt in a large bowl; gradually add the hot milk mixture to the egg mixture, stirring constantly with a whisk. Return milk mixture to pan and cook, stirring constantly, until thickened (about 15 minutes). Remove from heat.
Place half of eggplant slices on a baking sheet coated with cooking spray, and brush with 1½ teaspoons oil. Broil 4 minutes on each side or until browned. Repeat procedure with remaining eggplant and 1½ teaspoons oil.
Preheat oven to 375°F.
Arrange eggplant slices in the bottom of a 13 x 9 inch baking dish coated with cooking spray. Pour 4 cups Lamb Mixture over eggplant, and sprinkle with 1 tablespoon of Parmesan cheese. Arrange remaining eggplant over cheese, and top with the remaining Lamb Mixture. Sprinkle with 1 tablespoon cheese. Pour Sauce over cheese, and sprinkle with remaining 2 tablespoons cheese.
Bake for 45 minutes or until top is golden brown. Let stand 15 minutes. Garnish with marjoram sprigs.
This entry was posted in Recipes on January 17, 2012 by Brian Larkowski.
← Previous Post
Next Post →
Mon-Fri 8AM - 5PM MT
*Free Shipping offers apply to the 48 contiguous United States only. MIRACLE-GRO® and the 2-Leaf Design are registered trademarks of OMS Investments, Inc. and are being used under license.