Serves: 6
Total Calories: 548

1/4 cup bread crumbs dry
2 eggplant medium
vegetable oil
1 1/2 pounds ground lamb from shoulder
1 1/2 onions medium, chopped
vegetable oil
1/2 cup red Burgundy
1/4 cup parsley minced fresh
2 tablespoons tomato paste
1/8 teaspoon garlic powder
salt and freshly ground pepper
3 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups milk heated to boiling
2 eggs yolk well beaten
1 cup cottage cheese
1/2 cup bread crumbs dry
1/2 cup Parmesan cheese grated
1 cup Monterey Jack cheese shredded or mozzarella cheese (4 oz.)

Grease a 3-quart oblong baking dish cover bottom with crumbs.

Peel eggplants and slice into 1/2 -inch rounds. Coat slices with oil and lay on broiler pan rack. You may have to do two or three batches. Broil 6 to 8 inches from heat source until lightly browned on both sides set aside on paper towels.

In a large skillet over medium-high heat brown lamb and onions in a little oil. Add Burgundy and simmer for 1 minute. Stir in parsley, tomato paste, garlic powder and salt and pepper to taste set aside.

In a medium saucepan melt butter or margarine. Stir in flour. Cook and stir over medium heat for 3 to 4 minutes. Stir in milk and continue cooking until thickened. Gradually stir about one-third of the hot mixture into the egg yolks, stir back into hot mixture in saucepan. Cook and stir 3 minutes longer (do not boil). Remove from heat and cool.

Stir in cottage cheese set aside.

Preheat oven to 350° F. In the baking dish layer half of the eggplant and half of the lamb. Sprinkle with 1/4 cup crumbs and 1/4 cup Parmesan cheese. Repeat layers. Pour sauce evenly over top cover dish with foil. Bake for 45 minutes.

Remove foil and sprinkle with shredded cheese bake 15 minutes longer. Let stand 10 minutes before cutting.

Nutritional Facts:

Serves: 6
Total Calories: 548
Calories from Fat: 295

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