1. Sauté breadcrumbs in 1/4 cup butter or margarine until crumbs are crisp and golden. Set aside. 2. In remaining butter or margarine sauté onion and mushrooms for 5 minutes.Add lamb or beef and cook until all pink color disappears. Break up with a fork as it cooks. Stir in tomatoes, oregano, salt, and pepper. Heat thoroughly. 3. Cut eggplant in half lengthwise then cut crosswise into 1/8 inch slices. 4. Toss slices a few at a time, in flour to coat well. Similarly slice potatoes crosswise into 1/8 -inch slices.Do not coat with flour. 5. In 2-quart casserole layer half eggplant slices, potatoes, meat mixture and bread crumbs. Repeat to fill casserole. 6. Cover and bake at 375°F for 1 1/4 hours. Remove cover. Increase heat to 400°F Bake 15 minutes longer or until tender. ---------------------------------------------------------------------------
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