Freezing Suitable: bake from frozen in 375°F (190°C) oven for 1 1/2 hours; add cheese sauce and bake 30 minutes more
ingredients
to serve 6
1 pound Onions
4 Garlic cloves
1/4 pint Oil
1 tbsp Chopped parsley
2 pound Minced lamb
4 Tomatoes
2 tbsp Tomato puree
Salt and pepper
1/4 pint Stock
1 cup fresh breadcrumbs
2 pound eggplants
1/4 cup All purpose flour
2 Egg yolks
1 1/2 cups Thick white sauce
1 cup Strong cheese
method
1. Peel and chop onions; peel and crush garlic. Heat 1 tbsp oil in saucepan and fry onions, parsley, garlic and lamb till browned. Peel and quarter tomatoes and add to pan with tomato puree, seasoning and stock. Cover and simmer for 45 minutes. Remove from heat and stir in breadcrumbs.
2. Preheat oven to 350°F (180°C).
3. Thinly slice eggplants. Dust lightly with flour. Heat remaining oil in skillet and brown eggplants. Drain on kitchen paper.
4. Arrange two-thirds of eggplants to cover bottom and sides of greased casserole. Add meat mixture, then top with remaining eggplants. Stir beaten egg yolks into sauce with half cheese, grated. Pour sauce over eggplants. Cover with rest of grated cheese. Put casserole in a roasting tin containing a little water. Bake for 1 hour.
