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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Christine Datian layers Mediterranean flavors - seasoned ground lamb and slices of eggplant - then tops the works with bread crumbs and feta cheese and bakes it. The result is a simple, hearty dish. Ingredients:
2 pounds pounds eggplant |
about 3 tablespoons olive oil |
2 slices (1/2 in. thick and 4 to 5 in. long) french bread |
1 pound ground lamb |
1 onion (8 oz.), peeled and chopped |
8 ounces sliced mushrooms |
1 tablespoon minced garlic |
1 1/2 cups tomato sauce |
1/2 cup dry red wine |
1 tablespoon prepared mustard |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 ounces ounces feta cheese, crumbled |
1/2 cup chopped parsley |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
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