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Ingredients
1 medium eggplant (about 1 pound), pared and cut lengthwise into eight
1/4-inch thick slices, divided
1 1/2 cups tomato sauce
1/4 cup diced onion
1/8 tsp each ground cinnamon, garlic
powder, and oregano leaves
Dash ground nutmeg
1/2 cup part-skim ricotta cheese
1 egg
6 ounces cooked ground lamb
1 ounce grated Parmesan cheese, divided
Method
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Line 10-inch round microwavable plate
with 3 paper towels; arrange 4 of the eggplant slices in a circle on
towels with narrow ends in center of plate and wide ends facing edge of
plate.
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Cover with sheet of paper towel and
microwave on High (100%) for 4 minutes, turning slices over halfway
through cooking.
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Repeat procedure with remaining eggplant
slices.
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In medium mixing bowl combine tomato
sauce, onion, cinnamon, garlic powder, oregano, and nutmeg and stir to
combine; set aside.
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In separate medium mixing bowl combine
ricotta cheese and egg and stir to combine; set aside.
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In 2-quart microwavable casserole combine
lamb and half of the tomato sauce mixture; stir to combine and spread
over bottom of casserole.
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Arrange half of the eggplant slices in a
single layer over meat mixture; sprinkle with 1/2 ounce of the Parmesan
cheese.
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Top with remaining tomato sauce mixture
and then with remaining eggplant slices.
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Spread ricotta cheese mixture over
eggplant slices; sprinkle with remaining 1/2 ounce Parmesan cheese.
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Microwave, uncovered, on High for 13
minutes, rotating casserole 1/2 turn halfway through cooking.
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Let stand for 2 minutes.
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MAKES 4 SERVINGS.
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