Eggplant Casserole - (Melitzanes Me Kreas Sti Katsarola)

"This dish is being posted for ZWT. 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-Recipe.com, who acknowledged Bitsyskitchen.com. (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.)"
 
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photo by DailyInspiration photo by DailyInspiration
photo by DailyInspiration
photo by MsSally photo by MsSally
photo by MsSally photo by MsSally
Ready In:
1hr 25mins
Ingredients:
12
Yields:
5 10 oz servings
Serves:
5
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ingredients

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directions

  • Cube your eggplant, and pour 1 tsp of salt over them to allow sweating for five minutes.
  • Pat dry, and in a lrg skillet, sauté eggplant cubes in a sml amt of olive oil till slightly fork tender & set aside in a bowl.
  • In the same skillet, brown lamb meat & add the onion, green pepper & mushrooms. Cont to sauté till vegetables soften.
  • Season w/1 tsp salt, sugar & pepper. Add bread, tomato sauce & cheese. Add eggplant & mix well.
  • 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.

Questions & Replies

  1. I followed the recipe as written, taking the beef option and not using mushrooms. After it was all in the oven and I was cleaning up, I noticed a pinch bowl with a teaspoon of salt left on the counter. I reread the recipe and did not see where this second teaspoon of salt was used. Was this part of the original recipe that was not deleted from this version?
     
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Reviews

  1. This is an awesome eggplant casserole. I used ground beef as the recipe allowed and the only other change I made was to add a few more mushrooms and a little extra tomato sauce. I absolutely love eggplant and I will definitely make this dish again -- going into my Best of 2016 file.
     
  2. We love this! Made 3 changes to the original. Used a full 8 oz can of tomato sauce, sub in roasted red peppers for green bell, and use wild rice instead of the bread. My 13 yr old DD says this is her favorite meal!
     
  3. This is one of two eggplant casseroles (the other one is Lightly Toasted's Recipe #83484) that I've tried on 'Zaar and really love. I just finished reviewing that one and realized I'd never rated this one, nor thanked you for sharing the recipe! Like other reviewers, I used 8 ounces of tomato sauce and 4 slices of bread, and a touch of cinnamon and nutmeg. I've made a note to try this with summer squash as well. Both I and my dear partner really enjoyed this!
     
  4. This was a fantastic hit here, well-loved all around. We increased the tomato sauce and bread as another reviewer mentioned. Thanks for sharing. We raise sheep and are always on the lookout for a new lamb recipe. We have definitely found a keeper in this one.
     
  5. This was fantastic. I used beef instead of lamb and used 2 med sized eggplants so I added the whole 8 oz tomato sauce and two extra pieces of bread. Cooked in a 12 in oven proof skillet so made a great one dish meal with a green salad and garlic bread.
     
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Tweaks

  1. We love this! Made 3 changes to the original. Used a full 8 oz can of tomato sauce, sub in roasted red peppers for green bell, and use wild rice instead of the bread. My 13 yr old DD says this is her favorite meal!
     
  2. This was fantastic. I used beef instead of lamb and used 2 med sized eggplants so I added the whole 8 oz tomato sauce and two extra pieces of bread. Cooked in a 12 in oven proof skillet so made a great one dish meal with a green salad and garlic bread.
     

RECIPE SUBMITTED BY

I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
 
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