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French   -   Lamb And Squash Tian   adapted from Pedaling Through Provence by Sarah Leah Chase

  • 2 Medium Eggplant -- Sliced Into Rounds
  • Salt
  • 3 Medium Yellow Squash -- Sliced
  • 1/4 Cup Olive Oil
  • 3 Tablespoons Herbes De Provence
  • Pepper -- To Taste
  • 1 Large Onion -- Finely Chopped
  • 3 Cloves Garlic -- Finely Chopped
  • 1 Pound Ground Lamb -- Or Beef
  • 1/2 Cup Dry Red Wine
  • 1/2 Cup Basil -- Chopped
  • 1 Cup Romano Cheese -- Grated
  • 4 Large Tomatoes -- Chopped
  • 1 Cup Fresh Bread Crumbs
  • 1/2 Cup Parsley -- Finely Chopped
  • 2 Tablespoons Basil -- Chopped
  • 1/3 Cup Romano Cheese -- Grated
  • 3 Tablespoons Olive Oil
Directions Layer eggplant in colander, sprinkling generously with salt as you go. Allow to drain for 30 minutes. Preheat oven to 375 degrees. Rinse eggplant and pat dry. Lay eggplant and squash rounds in a single layer. Brush with olive oil. Sprinkle with herbs and season with pepper. Bake until softened about 15 minutes. Saute in oil onion and garlic about 5 minutes. Add lamb or beef and cook until well browned about 8 minutes. Pour in wine and cook until wine is reduced in half about 7 minutes. Add salt, pepper, and basil. Remove from heat. Assemble the Tian in a gratin dish that is 12 to 14 inches wide. Make a layer with half the eggplant. Sprinkle with some cheese. Layer on half the squash and sprinkle with cheese. Spread half of the lamb mixture over and top with half the tomato. Sprinkle with cheese and repeat the process again. Combine the bread crumbs, parsley, basil and parmesan in a small bowl. Moisten with olive oil and spread evenly over the top of the Tian. Cover with foil and bake for
30 minutes. Uncover and bake for 30 more minutes or until the top is brown and crusty. Let cool five minutes and serve.
Serves 6
Time to Make 0:00

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