Broiled Eggplant And Lamb Patties (Recipe)

Ingredients

1 small eggplant (12 to 16 ounces)

1 teaspoon salt

1 egg

1/2 cup chopped ripe olives

1/3 cup fine dry read crumbs

1/4 cup grated Parmesan cheese

1/2 teaspoon dried oregano, crushed

1 clove garlic, minced

1 1/2 pounds ground lamb

2 tablespoons olive oil

1 large tomato, cut into 6 slices (optional)

1 cup shredded Monterey Jack cheese (4 ounces)

Steps

1. Wash the eggplant; do not peel.  Cut the eggplant into six 3/4-inch-thick slices.  Sprinkle each side of the eggplant slices with salt.  Place them on paper towels; let stand for 20 minutes.  Blot the surfaces of the eggplant slices with paper towels.

2. In a medium mixing bowl, beat the egg.  Stir in the olives, bread crumbs, Parmesan cheese, oregano and garlic.  Add the ground lamb and mix well.

3. Shape the lamb mixture into 6 patties equal to the diameter of the eggplant slices.

4. Brush the eggplant slices with the olive oil.  Place the eggplant and lamb patties in a single layer on an unheated rack of a broiler pan.

5. Broil 4 to 5 inches from the heat.  Broil the eggplant slices about 10 minutes or until the eggplant is tender. Broil the lamb patties for 15 to 18 minutes or until the lamb is no longer pink.  Turn all slices and patties once during broiling.

6. Place an eggplant on top of each lamb patty.  Layer on a tomato slices (if using) and shredded cheese.  Broil about 1 minute more or until the cheese melts.

Tips:

If ground lamb isn't available, you can substitute ground beef in this recipe.

If desired, sprinkle the tomato-topped stack with shredded mozzarella cheese instead of Monterey Jack cheese.

You can buy commercially prepared dry bread crumbs, or you can make your own.  To make your own: Place 1 1/2 slice dry or roasted bread in a plastic bag and crush them with a rolling pin.

Sprinkling the eggplant slices with the salt helps draw out some of the moisture.