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Greek Eggplant Casserole - (Melitzanes me kreas sti katsarola)


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  • 1 large eggplant, cubed
  • 1 8 oz can tomato sauce
  • 1 lb. ground lamb or beef (used QFC seasond lamb patties + plain ground beef)
  • 1/4 cup cheddar cheese, grated
  • 3/4 cup feta cheese
  • 2 tsp salt, divided
  • 1 tsp sugar
  • 1/4 tsp black pepper
  • 1 med red onion, chopped
  • 1 cup mushrooms, sliced
  • Oregano, to taste


Servings 6
Preparation time 45mins
Cooking time 90mins
Adapted from


Step 1

Bring salted water (1 t salt) to a boil in a large saucepan. Add the eggplant, cover, remove from heat and allow to stand while preparing the rest of the casserole.

In a large skillet, brown the meat and add the onion and mushrooms. Continue to saute until vegetables soften.

Season with 1 tsp salt, sugar and pepper & oregano (undersalt - eggplant releases some upon cooking). Add tomato sauce and cheese. Drain eggplant and add, mixing well.

Place in 3 quart covered casserole. Bake at 350 degrees for 45 minutes. Optional: remove cover and bake at 375 for 15 minutes or until nicely brown.


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