2 tablespoons extra virgin
olive oil
1 pound boneless lamb, cut into 1-inch cubes
2 medium onions, chopped
1 cup water
1/2 cup tomato paste
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons butter
1/2 teaspoon garlic salt
1 1/2 teaspoons salt, divided use
2 medium eggplants, peeled and sliced into 1/4-inch slices
3/4 cup all-purpose flour
1/4 cup extra virgin olive oil
1/4 cup butter
5 tablespoons dry bread crumbs
2 large eggs, beaten
1/2 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
In a large skillet, heat
2 tablespoons olive oil over medium heat until oil sizzles when
a drop of water touches it. Add lamb and onions; cook until lamb
is browned and onions are fragrant. Stir in water, tomato paste,
parsley and butter. Add garlic salt, then season to taste with
half the salt and pepper. Simmer, partially covered, for 1 hour.
Meanwhile, sprinkle eggplant
with remaining salt, then coat evenly with flour. Heat a large
skillet over medium-high heat. Add remaining 1/4 cup olive oil
and butter and heat until very hot, but not smoking. Add eggplant
(it should sizzle immediately on contact with fat) and pan-fry
until golden brown on all sides. Do not crowd pan; may need to
do this step in batches. Transfer eggplant with a slotted spoon
to a paper-towel lined plate to drain.
Preheat oven to 350°F.
Butter a 13 x 9 x 2-inch
baking dish and sprinkle with some of the first addition of bread
crumbs, mixing the rest in with the lamb mixture. Place half
the browned eggplant in the dish, followed by half the lamb;
repeat. Pour beaten eggs evenly over top, followed by remaining
addition of bread crumbs mixed with Parmesan cheese. Bake for
30 minutes or until browned and bubbling; serve hot.
