Baked Eggplant and Lamb

James Carrier

Christine Datian layers Mediterranean flavors - seasoned ground lamb and slices of eggplant - then tops the works with bread crumbs and feta cheese and bakes it. The result is a simple, hearty dish.

Yield: Makes 8 to 10 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 228
  • Calories from fat: 55%
  • Protein: 12g
  • Fat: 14g
  • Saturated fat: 5g
  • Carbohydrate: 15g
  • Fiber: 2.7g
  • Sodium: 538mg
  • Cholesterol: 41mg

Ingredients

  • 2 pounds pounds eggplant
  • About 3 tablespoons olive oil
  • 2 slices (1/2 in. thick and 4 to 5 in. long) French bread
  • 1 pound ground lamb
  • 1 onion (8 oz.), peeled and chopped
  • 8 ounces sliced mushrooms
  • 1 tablespoon minced garlic
  • 1 1/2 cups tomato sauce
  • 1/2 cup dry red wine
  • 1 tablespoon prepared mustard
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 ounces ounces feta cheese, crumbled
  • 1/2 cup chopped parsley

Preparation

  1. 1. Rinse and dry eggplant; slice crosswise into 1/4-inch-thick rounds, discarding ends. Brush both sides of rounds lightly with oil and place in a single layer on two 12- by 15-inch baking sheets. Bake in a 400° regular or convection oven until browned and tender when pierced, 10 to 15 minutes.
  2. 2. Meanwhile, cut or tear bread into 1/2-inch chunks. Put in a food processor or blender and whirl into coarse crumbs; you should have 1 cup. In a 10- to 12-inch nonstick frying pan over medium-high heat, stir crumbs in 1/2 tablespoon olive oil until lightly browned and crisp, about 5 minutes. Pour from pan.
  3. 3. In the same pan over medium-high heat, stir lamb until crumbled and no longer pink, about 5 minutes. With a slotted spoon, transfer lamb to a bowl. Drain all but 1 teaspoon fat from pan. Add onion, mushrooms, and garlic and stir occasionally until onion is limp and mushrooms are browned, about 8 minutes. Add tomato sauce, wine, mustard, basil, oregano, salt, pepper, and the browned lamb. Bring to a simmer and cook, stirring often, to blend flavors, about 10 minutes.
  4. 4. Arrange half the eggplant slices in a single layer over the bottom of a shallow 2- to 3-quart baking dish; top with half the lamb mixture. Repeat layers of eggplant and lamb mixture. Sprinkle top with bread crumbs and feta cheese.
  5. 5. Bake in a 350° regular or convection oven until browned and bubbling, 20 to 25 minutes. Sprinkle with parsley. Scoop out servings with a large spoon.
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