* Exported from MasterCook * PATLIJAN ALA NAZ (Turkish Scalloped Eggplant with Lamb) Recipe By : Jewish Cookery by Leah H. Leonard Serving Size : 5 Preparation Time :0:00 Categories : Israeli Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 slices eggplant -- 1/2 inch thick salt to taste 1 pound lamb, mutton, or beef -- chopped 1 onion -- minced 1/2 cup minced parsley pepper or paprika to taste 1/2 cup tomato puree 1 cup water Salt eggplant sliced and drain or pat dry as soon as softened. Combine chopped meat with onion and parsley and season to taste. Spread on each slice of eggp lant and arrange in a well-greased baking dish. Top each piece with tomato pur ee diluted with water and bake 1 hour at 325°F. Slip under broiler frame to bro wn on top, if desired, a few minutes before serving time. Garnish with parsley or serve on toast, mashed potato or boiled rice. Jewish Cookery by Leah H. Leonard Crown Publishers, 1986. Formatted by Andi , 3/12/98 - - - - - - - - - - - - - - - - - -