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“A easy American way to make this Greek dish. I found this recipe in a publication years back and only changed the use of ground lamb instead of ground beef. Both ways are very good.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauté breadcrumbs in 1/4 cup butter or margarine until crumbs are crisp and golden. Set aside.
  2. In remaining butter or margarine sauté onion and mushrooms for 5 minutes.Add lamb or beef and cook until all pink color disappears. Break up with a fork as it cooks. Stir in tomatoes, oregano, salt, and pepper. Heat thoroughly.
  3. Cut eggplant in half lengthwise then cut crosswise into 1/8 inch slices.
  4. Toss slices a few at a time, in flour to coat well. Similarly slice potatoes crosswise into 1/8 -inch slices.Do not coat with flour.
  5. In 2-quart casserole layer half eggplant slices, potatoes, meat mixture and bread crumbs. Repeat to fill casserole.
  6. Cover and bake at 375°F for 1 1/4 hours. Remove cover. Increase heat to 400°F Bake 15 minutes longer or until tender.

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