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1
Remove green caps from eggplants and slice eggplants in half.
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2
Make deep slashes in eggplant pulp, but do not cut through skins.
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3
Sprinkle eggplant halves with the 1 tablespoon salt and allow to stand at room temperature 1/2 hour.
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4
Squeeze moisture out of eggplant halves and brush cut sur- faces with the 2 tablespoons of olive oil.
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5
Heat 4 eggplant halves at a time in Microwave Oven 7 minutes or until pulp is tender.
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6
Repeat with remaining eggplant halves.
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7
Scoop pulp out of eggplant, being careful not to rip skins.
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8
Set skins aside.
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9
Chop eggplant pulp coarsely.
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10
Place pulp in a medium-sized, heat-resistant, non-metallic bowl and heat, un- covered, in Microwave Oven 4 minutes or until tender.
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11
Stir occasionally.
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12
In a large heat-resistant, non-metallic bowl, crumble the lamb.
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13
Heat, uncovered, in Microwave Oven 5 minutes stirring frequently to break up pieces until meat is no longer pink.
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14
Liberally oil a deep, 2-quart, heat-resistant, non-metallic casserole.
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15
Line casserole with the reserved eggplant skins.
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16
Arrange skins with the purple sides toward the outside and wide ends of eggplant skins at the top of the casserole.
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17
Drain the lamb juices and discard.
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18
Add chopped eggplant, onion, mushrooms, the 1 teaspoon salt, thyme, rosemary and garlic to the cooked lamb.
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19
Stir to combine well.
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20
Heat, uncovered, in Microwave Oven 5 minutes or until onion is tender.
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21
In a small heat-resistant, non-metallic bowl combine beef stock and heat, uncovered, in Microwave Oven 1 minute or until thickened and clear; stir occasionally.
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22
Add thickened beef stock with remaining ingredients, except tomato sauce, to lamb Pour lamb-eggplant mixture into eggplant-skin-lined casserole.
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23
Fold eggplant skins over filling.
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24
Heat, covered with a plate, 9 minutes or until a knife inserted in the center of the mixture comes out clean.
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25
Invert onto platter for serving.
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26
Serve with tomato sauce.
