Stuffed Eggplant
Instructions
1.Peel eggplants, cut stems off. Slice into 1/2 - 3/4 inch circles and set on cookie sheets. Sprinkle salt all over to "sweat them." This softens them. Set aside while you prepare the filling.
2. Saut pine nuts with 2 Tbsp. butter until golden. Add meat, salt, pepper and cinnamon, stir well. Add onion and saute until onions are limp and meat is brown.
3.Squeeze water out of eggplant slices and place in frying pan with 4 Tbsp. butter, browning them. Remove and place a layer on bottom of 11"X15" baking pan.
4.Spread meat mixture over eggplant slices. Place remaining eggplant slices on top of meat.
5.Pour tomato sauce over all, adding water to just below top of eggplant.
6.Sprinkle mint over top. Cover and bake 1 hour at 350 F.
7.Serve from pan or gently remove with a lifter onto a platter.
8.Serve on top of Lebanese Rice.
