Ingredients
6tbspcooking oil
1onion
2clovesgarlic
1lbground lamb
½cupred wine
1tbsptomato paste
1½cupscrushed tomatoes in thick puree,(15 oz) canned
1bay leaf
1cinnamon stick
1tspground allspice
1tspsalt
fresh ground black pepper
1lbeggplant
4ozcream cheese
¼cupmilk
¼cupparmesan,grated
Preparation
Heat the broiler. In a large stainless-steel frying pan, heat 1 tablespoon of the oil over moderate heat. Add the onion and garlic; cook for about 3 minutes until starting to soften.
Add the lamb and cook for about 2 minutes until the meat loses its pink color. Stir in the wine, tomato paste, tomatoes, bay leaf, cinnamon, allspice, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil and reduce heat. Simmer, covered for 10 minutes.
Brush both sides of the eggplant slices with the remaining oil and season with ⅛ teaspoon each salt and pepper.
Put the eggplant slices on a large baking sheet and broil, 6-inches from the heat, for about 5 minutes until browned. Turn and broil for about 5 minutes longer until browned on the other side.
In a small saucepan, combine the cream cheese, milk, ⅛ teaspoon salt, and a pinch of pepper. Warm over low heat until just melted.
Oil an 8×8-inch baking dish. Layer half the eggplant in the dish, then half the meat sauce. Sprinkle with half the Parmesan. Repeat with the remaining eggplant, meat sauce, and Parmesan.
Spoon the cream-cheese sauce on top; broil until just starting to brown, 1 to 2 minutes.
Serve and enjoy.
