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                                                                  Ingredients
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 1 1/2 lb medium eggplants, each
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 1/4 lb ground lamb
                                                                  • Yes No 1 28 oz whole plum tomato
                                                                  • Yes No 2 tsp coarsely chopped flat leaf parsley
                                                                  • Yes No 1 tbsp dry bread crumb
                                                                  • Preheat oven to 375 degrees. Salt eggplant well, arrange in colanders, and place weighted bowls on top. Let drain for 30 minutes. Rinse and dry.
                                                                  • Heat oil in a large skillet over medium heat. Add onion, 1 teaspoon salt, and 3/4 teaspoon black pepper; cook until tender, 7 to 10 minutes. Add oregano, cinnamon, cumin, and cayenne; cook 2 minutes more. Add lamb, and cook until it browns, about 5 minutes. Drain fat from pan. Break up tomatoes, and add to pan. Cook over medium heat, stirring often, until sauce starts to thicken, about 8 minutes.
                                                                  • Place 4 eggplant slices in an 8-inch square baking pan, and top with a third of the sauce. Repeat twice, making four three-layer stacks. Combine 1 teaspoon parsley and breadcrumbs; sprinkle over the top.
                                                                  • Cover with foil, and bake for 1 hour. Remove foil, and bake for 10 to 15 minutes more. Sprinkle with remaining parsley; serve hot.
                                                                  Yields: 4
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                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

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