Glossy red Ethiopian eggplant (Melanzana Rossa di Rotonda) was used to make this Eggplant Parmesan with ground lamb. The plant produced clusters of fruit that started green and turned shiny red. None grew any larger than an orange. And as they hung on the stalk they faded in color. The perfect time to pick these seems to be just as they turn toward orange.
Lamb was cooked and drained, peppers sautéed with onion and garlic. Slices of eggplant were lightly coated with flour and fried in a pan with olive oil. Everything was layered in a metal baking pan with Parmesan cheese grated heavily on the top. Baked at 350deg for about 45 minutes.
Let the dish rest outside the oven for a few minutes. About the time it takes to slice the bread and pour the wine.