| 1 x Unpeeled eggplant, medium | | Salt | | 1 x Egg | | 12 cup Soft bread crumbs | | 1 tsp Salt | | 1/2 tsp Oregano | | 1/2 cup Chopped ripe olives | | 1 x Clove garlic, minced or pressed | | 1/4 cup Grated Parmesan cheese | | 1 1/2 lb Ground lamb | | 1/3 cup Olive oil | | 6 slc Tomato | | 1 cup Monterey jack cheese, shredded |
| | Cut unpeeled medium eggplant , crosswise into 6 slices, 3/4 thick. Spread on paper towel. Sprinkle well with salt . Let stand for 20 minutes. Blot surface with paper towels. Beat egg . Add soft bread crumbs |
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