Judy Lange

Judy Lange

Grandma’s Goodies

Lamb and eggplant casserole


2 lb. cooked lamb chopped fine (use food processor)

1/4 cup juice from meat

2 onions chopped and browned

1 large can tomatoes diced

2 cloves of garlic chopped fine

1 (7oz) tomato paste

1/8 to 1/4 tsp of cinnamon (to taste)

1/8 to 1/4 tsp nutmeg (to taste)

Pinch salt and pepper

1/2 cup white wine

3 to 4 large eggplants

2 to 4 cups mashed potatoes

Combine and simmer first nine ingredients for one hour – add wine.

Line bottom of casserole dish with mashed potatoes.

Peel eggplant, slice thin and drain on paper towel.

To layer casserole, just a little meat sauce on potatoes, layer of eggplant,sauce etc.

Final layer should be eggplant.

NOTE: I like to peel and slice eggplant and simme slices in meat sauce until tender then drain and add to casserole.

Cheese sauce topping.

2 Tbsp melted butter

1/2 cup flour

4 cups skim milk

2 eggs slightly beaten

1/4 cup Parmesan cheese


Melt butter, add flour, stir until flour and butter are well mixed. Add milk. Mix a little of the hot milk to the beaten eggs, then pour into cheese mixture. Add Parmesan cheese and cook until well blended. Pour over top of casserole. Bake at 350°F for one hour.

— Judy Lange