Recipe#5283

Title: Armenian Eggplant

From: phill@pcs2000.com (Patricia D. Hill) 
 Newsgroups: rec.food.recipes 
 Subject: Armenian Eggplant Supreme 
 Date: 22 Dec 1996 07:12:34 -0700 
 Message-ID: <59jfki$fe9@mack.rt66.com> 

This is my mother's recipe and just smelling it cooking reminds me of home.
 2 pounds lean ground lamb or beef
 1 large eggplant
 1 green bell pepper
 1 6 ounce can tomato sauce
 3 ounces tomato paste 
 1 cup fresh chopped parsley
 4 large tomatoes
 3 ounces water
 salt and pepper to taste
 Mix the ground beef with salt, pepper and 1/2 cup parsley. Slice
 the tomatoes about 3/8 inch thick. Cut eggplant in half lengthwise
 and then cut each half into 1/2 inch slices. Divide the ground meat
 into the same number of parts as you have slices of eggplant and
 tomato.  Shape the meat into patties the same size as the eggplant.
 Place a slice of eggplant on one end of a 9 x 13 pan.  Against the
 eggplant place a meat patty, then a slice of tomato, then another
 piece of eggplant.  Continue this until the dish is full.  This
 makes two rows with any extra pieces tucked into the unfilled areas.
 Mix the tomato sauce, tomato paste and water together until smooth.
 Pour over the top of the casserole. Chop the bell pepper and sprinkle
 it and the remaining parsley over the top.  Bake at 350 for 1.5
 hours.  Baste occasionally with the pan juices.