Eggplant Casserole - (Melitzanes Me Kreas Sti Katsarola) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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I'm fond of eggplant & lamb, so I was esp pleased to find this on the net & not find this particular version here on RZ. I was also more than just a little surprised to see cheddar cheese as an ingredient rather than the more to be expected feta cheese. The recipe source is Greek- , who acknowledged . (PLS NOTE: As originally written, this recipe directs you to boil the eggplant. I had never heard of doing that & neither had my expert source, so I amended the eggplant cooking method as detailed. Ingredients:
1 large eggplant (cubed) |
1 (4 ounce) can tomato sauce |
1 lb ground lamb (or beef) |
1 cup cheddar cheese (grated) |
2 teaspoons salt (divided) |
1 teaspoon sugar |
1/4 teaspoon black pepper |
1 medium red onion (chopped) |
1 green bell pepper (diced) |
2 slices bread (cubed) |
1 cup mushroom (sliced) (optional) |
Directions:
1. In a lrg skillet, sauté eggplant cubes in a sml amt of olive oil till slightly fork tender & set aside in a bowl.
2. In the same skillet, brown lamb meat & add the onion, green pepper & mushrooms. Cont to sauté till vegetables soften.
3. Season w/1 tsp salt, sugar & pepper. Add bread, tomato sauce & cheese. Add eggplant & mix well.
4. Put mixture in 3 qt covered casserole. Bake at 350 F for 45 minutes. Remove cover & bake at 375 F for 15 minutes or till nicely browned.
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