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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Bubbling, baked and delicious! Isn’t that what Winter is for? Why yes, yes it is! Ingredients:
2 russet potatoes, cut into 1/4 inch think slices |
1 pound ground lamb |
2 tablespoons greek seasoning (spice islands*) |
1 can (14.5 oz.) diced tomatoes with basil and garlic |
extra virgin olive oil |
1 large eggplant, diced (do not peel) |
1/3 cup italian style bread crumbs |
1/3 cup grated parmesan cheese |
2 cans (10.75 ounces each) condensed cream of potato soup |
Directions:
1. Preheat oven to 350 degrees.
2. In a medium pot of boiling water, cook potato slices about 10 minutes or until almost tender; drain well. Set aside.
3. In a large skillet, cook and stir ground lamb with Greek seasoning until meat is browned, breaking up clumps. Drain off fat. Stir in undrained tomatoes; set aside.
4. In another large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add eggplant; cook and stir for 4-5 minutes or until pieces start to soften. Remove from heat. Set aside.
5. In a small bowl, combine breadcrumbs, Parmesan cheese, and 1 tablespoon of the olive oil. Set Aside.
6. Coat the sides and bottom of a 2 1/2 quart casserole with olive oil. Layer 1/3 of the meat mixture, 1/3 of the eggplant, and 1/3 of the potatoes. Repeat layers twice more.
7. Top with soup. Sprinkle with breadcrumb mixture.
8. Bake in preheated oven for 1/ 1/4 to 1 1/2 hours or until potatoes are tender
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