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1 med. eggplant, 1 to 1 1/2 lb.
1 egg
1/2 c. soft bread crumbs
1 tsp. salt
1/2 tsp. dried oregano leaves
1/2 c. chopped ripe olives
1 clove garlic, minced or pressed
1/4 c. grated Parmesan cheese
1 1/2 lb. ground lamb
1/3 c. olive oil or salad oil
1 lg. tomato, cut into 6 slices (optional)
1 c. shredded Monterey Jack cheese

Cut unpeeled eggplant crosswise into 6 slices, each about 1/2 inch thick. Spread on several thicknesses of paper towels. Sprinkle generously with salt. Let stand 20 minutes. Use paper towels to blot surface moisture.

Beat egg; mix in bread crumbs, salt, oregano, olives, garlic and Parmesan cheese. Then lightly mix in lamb, shape into 6 patties, the size of eggplant slices.

Brown eggplant slices lightly in heated oil in a large frying pan. Transfer slices as they brown to a shallow, ungreased 9x13 inch baking dish. Top each slice with a lamb patty, then a tomato slice, if used. Sprinkle evenly with Monterey Jack cheese.

Bake, uncovered, at 450 degrees until lamb patties and cheese are brown, 20 to 25 minutes. 4 servings.

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