Name: Lebanese Eggplant Casserole
Ingredients: 1 eggplant; olive oil; 1 large onion, chopped; 1 pound ground lean beef or lamb; 1/4 c pignoli nuts; 1 clove garlic, crushed; 1/2 t cinnamon; salt and pepper to taste; 8 ounce can tomato sauce and 1/4 can water

Lebanese Eggplant Casserole

Ingredients

1 eggplant
olive oil
1 large onion, chopped
1 pound ground lean beef or lamb
1/4 c pignoli nuts
1 clove garlic, crushed
1/2 t cinnamon
salt and pepper to taste
8 ounces can tomato sauce and 1/4 can water

Instructions

Peel and slice eggplant. Place in ovenproof container, drizzle olive oil over, bake 5-10 mins at 350. Brown onions in skillet in olive oil. Add meat, nuts, seasonings. Brown meat. Put a layer of eggplant in greased 2-qt casserole. Cover with meat mixture. Top with rest of eggplant. Mix tomato sauce and water, pour over all, Bake 35-40 at 350 and serve hot. Variation: Use 12 baby eggplants, and stuff the meat mixture in slits in the eggplant. Substitute 2 c of bechamel for the tomato.