1 1/2 pounds eggplant, sliced lengthwise
1/4 cup salt
3 tablespoons butter
2 small onion, finely chopped
1 clove garlic, minced
1 1/2 pounds lamb
28 oz can whole tomato, drained, juice reserved, coarsely chopped
3 tablespoons tomato paste
1 teaspoon thyme
1/2 teaspoon nutmeg
1 teaspoon fresh ground black pepper
3/4 cup vegetable oil
1 cup light cream
1 cup Parmesan cheese, grated
Place eggplant slices in a colander, sprinkle with salt and let
drain for 30 minutes.
In a large skillet, over moderate heat, melt butter and saute onion
and garlic until onion is translucent, about 5 minutes. Add lamb
and continue to cook, stirring, until meat it's pink color, about
10 minutes. Add tomatoes, tomato paste, half the reserved tomato
juice, thyme, nutmeg and pepper. Bring to a simmer then remove from
Pat eggplant slices dry with paper towel. In a large skillet, over
moderate heat, saute eggplant slices in 1/4 cup of the oil until
golden brown on both sides. Drain on paper towel.
Preheat oven to 350 degrees and lightly oil an ovenproof casserole.
Place a layer of eggplant in the bottom of the prepared casserole,
covered by the meat mixture. Continue layering, ending with eggplant,
until all ingredients are used. Cover and bake for 40 minutes.
In a small bowl whisk together the eggs and cram. Stir in the
cheese. Remove casserole from oven, remove cover from casserole
and pour egg mixture over top. Return to oven, uncovered, and bake
until topping is puffed and golden, about 15 minutes .