Eggplant Casserole With Ground Lamb(Moussaka)

• 4 small eggplant
• 1/2 c. butter
• 3 onions, chopped
• 2 lb. ground lamb
• 1/2 c. chopped parsley
• 1/2 c. sherry
• 3 Tbsp. tomato paste
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• oil
• 3/4 c. Parmesan cheese
• 3 eggs, beaten
• 1/4 tsp. nutmeg
• 2 c. Ricotta cheese
• 2 c. yogurt
• bread crumbs

1. Slice eggplant 1/2-inch thick.
2. Sprinkle with salt and let stand for 1/2 hour to remove bitterness.
3. In a skillet, melt 1/4 cup butter and saute onions.
4. Add the lamb and cook for 10 minutes. Combine parsley, sherry, tomato paste and seasonings.
5. Stir into meat.
6. Simmer over low heat for 10 minutes.
7. Turn into a bowl. Drain eggplant and dry with paper towels.
8. Brush eggplant slices with oil and place under broiler until browned on both sides. Grease a large baking pan.
9. Arrange alternate layers of eggplant and meat mixture in the pan.
10. Sprinkle each layer with grated Parmesan.
11. Mix yogurt, eggs, nutmeg and Ricotta cheese.
12. Pour this sauce on top.
13. Sprinkle with bread crumbs.
14. Bake in a 375u0b0 oven for 60 to 70 minutes.
15. Let stand 1/2 hour before serving.
16. Yield:
17. 8 to 10 servings.

eggplant, butter, onions, ground lamb, parsley, sherry, tomato paste, salt, black pepper, oil, parmesan cheese, eggs, nutmeg, ricotta cheese, yogurt, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322140 (may not work)