Directions:
- Rinse and dry eggplant; slice crosswise into 1/4-inch-thick rounds, discarding ends. Brush both sides of rounds lightly with oil and place in a single layer on two 12- by 15-inch baking sheets. Bake in a 400° regular or convection oven until browned and tender when pierced, 10 to 15 minutes.
- Meanwhile, cut or tear bread into 1/2-inch chunks. Put in a food processor or blender and whirl into coarse crumbs; you should have 1 cup. In a 10- to 12-inch nonstick frying pan over medium-high heat, stir crumbs in 1/2 tablespoon olive oil until lightly browned and crisp, about 5 minutes. Pour from pan.
- In the same pan over medium-high heat, stir lamb until crumbled and no longer pink, about 5 minutes. With a slotted spoon, transfer lamb to a bowl. Drain all but 1 teaspoon fat from pan. Add onion, mushrooms, and garlic and stir occasionally until onion is limp and mushrooms are browned, about 8 minutes. Add tomato sauce, wine, mustard, basil, oregano, salt, pepper, and the browned lamb. Bring to a simmer and cook, stirring often, to blend flavors, about 10 minutes.
- Arrange half the eggplant slices in a single layer over the bottom of a shallow 2- to 3-quart baking dish; top with half the lamb mixture. Repeat layers of eggplant and lamb mixture. Sprinkle top with bread crumbs and feta cheese.
- Bake in a 350° regular or convection oven until browned and bubbling, 20 to 25 minutes. Sprinkle with parsley. Scoop out servings with a large spoon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3161.62 Kcal (13237 kJ) | ||
| Calories from fat | 1563.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 173.73g | 267% | |
|---|---|---|---|
| Cholesterol | 431.98mg | 144% | |
| Sodium | 9430.31mg | 393% | |
| Potassium | 5880.03mg | 125% | |
| Total Carbs | 245.83g | 82% | |
| Sugars | 95.5g | 382% | |
| Dietary Fiber | 45.82g | 183% | |
| Protein | 132.29g | 265% | |
| Vitamin C | 106.2mg | 177% | |
| Iron | 24.3mg | 135% | |
| Calcium | 997.6mg | 100% | |
| Amount Per 100 g | |||
| Calories | 120.3 Kcal (504 kJ) | ||
| Calories from fat | 59.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.61g | 267% | |
|---|---|---|---|
| Cholesterol | 16.44mg | 144% | |
| Sodium | 358.83mg | 393% | |
| Potassium | 223.74mg | 125% | |
| Total Carbs | 9.35g | 82% | |
| Sugars | 3.63g | 382% | |
| Dietary Fiber | 1.74g | 183% | |
| Protein | 5.03g | 265% | |
| Vitamin C | 4mg | 177% | |
| Iron | 0.9mg | 135% | |
| Calcium | 38mg | 100% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Super Bowl Chili
Olive oil, Yellow onion, chopped and 18 more.. -
Chicken Italian
Olive oil, Yellow onion, sliced and 14 more.. -
Spaghetti and Meatballs
Ground beef, Mild italian sausage, Garlic cloves, minced and 23 more.. -
Super Chili
Extra virgin olive oil, Yellow onion, coarsely chopped and 16 more.. -
Sloppy Toms
Ground turkey, Chopped onion, Chopped green pepper and 10 more.. -
Pizza Sauce
Olive oil, Garlic cloves, minced, Onion, chopped and 15 more.. -
Jersey Sunday Dinner Gravy
Olive oil, Pork neck bones, Chuck roast and 10 more.. -
Pasta Frittata
Olive oil, Green pepper, finely chopped and 13 more.. -
Chicken Bianco With Fresh Snow Peas
Olive oil, Chopped chicken breasts, Snow peas and 10 more..
Also Try
-
Baked Eggplant with Savory Cheese Stuffing
Eggplants , each cut in half lengthwise (about 2 lb) and 11 more.. -
Eggplant and Onion Noodle Salad with Warm Soy-Rice Vinaigrette
Japanese eggplant , cut in half lengthwise, Kosher salt and 15 more.. -
-
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
