Eggplant and Lamb Casserole
| Yield: | 10 Servings |
| Categories: |
| 2 | sm | Eggplants (about 1 1/4 pounds each), cut lengthwise into 1/2-inch-thick slices |
| 5 | tb | Olive oil |
| 2 | lb | Ground lamb or ground beef |
| 1 | lg | Onion, chopped |
| 2 | Garlic cloves, minced | |
| 1 | ts | Ground cumin |
| 1/2 | ts | Ground cinnamon |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Coarsely ground black pepper |
| 1 | cn | (28-ounce) plum tomatoes in pur?e |
| 4 | lg | Eggs |
| 1/3 | c | All-purpose flour |
| 3 | c | Milk |
| 1/4 | ts | Ground nutmeg |
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