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“I found this in my Taste of Home: Best Ever Casseroles book that I received from the 2010 Cookbook Swap. Posting for ZWT6 Greece.”
READY IN:
1hr 15mins
SERVES:
6
YIELD:
1 casserloe
UNITS:
US

Ingredients Nutrition

Directions

  1. Place eggplant in a colander over a plate, sprinkle with salt and toss; let stand for 30 minutes.
  2. Meanwhile, place potatoes in a large saucepan and cover with water, bring to a boil.
  3. Reduce heat; cover and cook for 10-15 minutes or until tender; drain.
  4. Mash potatoes with sour cream and butter; set aside.
  5. Rinse eggplant and drain well.
  6. Sprinkle with flour and toss to coat.
  7. In a skillet, cook eggplant in oil over medium heat until browned and oil is absorbed.
  8. Transfer to a 3-quart baking dish.
  9. In the same skillet, cook lamb and turkey over medium heat until no longer pink; drain.
  10. Stir in the spaghetti sauce, onion, parsley, and seasonings.
  11. Cook until heated through, about 5 minutes.
  12. Pour over eggplant; sprinkle with feta cheese.
  13. Spread mashed potatoes over the top.
  14. Bake, uncovered at 350F for 35-45 minutes or until top begins to brown.
  15. Let stand 10-15 minutes before serving.

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