Greek Eggplant Casserole - (Melitzanes me kreas sti katsarola)
- 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
Preparation time 45mins
Cooking time 90mins
Adapted from greek-recipe.com
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.