Preparation / Directions:
Rinse eggplant and pat dry. Cut eggplant into 1/2 inch thick slices. Brush liberally with olive oil on both sides. Arrange in a single layer in a shallow pan and bake in a gas oven at 475 degrees F, turning if needed, until eggplant slices are well browned on both sides (about 30 minutes). Meanwhile in a wide skillet over a medium high flame brown ground lamb. Add onion and garlic and cook 5 minutes. Discard excess fat. Add tomatoes, mushrooms, catsup, parsley, oregano and cinnamon and cook, uncovered, over medium flame until sauce is thick. Arrange half the eggplant in the bottom of a shallow 1 quart baking dish, layer with half the meat mixture and sprinkle with half of the Monterey Jack. Repeat layers and sprinkle parmesan evenly over the top. Bake in a gas oven at 375 degrees F for about 20 minutes or until browned and bubbly.