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Ingredientes
- 1 x Unpeeled eggplant, medium Salt
- 1 x Egg
- 1/2 c. Soft bread crumbs
- 1 tsp Salt
- 1/2 tsp Oregano
- 1/2 c. Minced ripe olives
- 1 x Clove garlic, chopped or possibly pressed
- 1/4 c. Grated Parmesan cheese
- 1 1/2 lb Grnd lamb
- 1/3 c. Extra virgin olive oil
- 6 slc Tomato
- 1 c. Monterey jack cheese, shredded
Direcciones
- Cut unpeeled medium eggplant, crosswise into 6 slices, 3/4" thick. Spread on paper towel. Sprinkle well with salt. Let stand for 20 min. Blot surface with paper towels. Beat egg. Add in soft bread crumbs, salt, oregano, olives, garlic and Parmesan cheese. Stir in gorund lamb. Shape into 6 patties the size of eggplant slices. Brown eggplant in warm extra virgin olive oil.
- Transfer as they brown to 13x9" pan. Top weach with raw lamb patty, then a slice of tomato. Top with shredded Monterey Jack cheese. Bake at 450 F. till lamb is cooked and cheese melted and brown, 20-25 min.
- Serving Ideas : Serve in or possibly with pita bread.
- NOTES : Can halve or possibly double recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 471g | |
| Recipe makes 4 servings | |
| Calories 1122 | |
| Calories from Fat 873 | 78% |
| Total Fat 97.37g | 122% |
| Saturated Fat 30.58g | 122% |
| Trans Fat 0.0g | |
| Cholesterol 201mg | 67% |
| Sodium 1050mg | 44% |
| Potassium 911mg | 26% |
| Total Carbs 20.19g | 5% |
| Dietary Fiber 5.5g | 18% |
| Sugars 5.96g | 4% |
| Protein 42.59g | 68% |
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