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Eggplant Casserole - (Melitzanes Me Kreas Sti Katsarola)

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“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.)”
READY IN:
1hr 25mins
SERVES:
5
YIELD:
5 10 oz servings
UNITS:
US

Ingredients Nutrition

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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