Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

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

Directions:

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, 15 minutes.

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.Toss with oil and set aside.

In a large skillet 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 and garlic and stir occasionally until onion is limp and mushrooms are browned, about 5 minutes. Add tomato sauce, wine, basil, oregano, salt, pepper, and the browned lamb. Bring to a simmer and cook, stirring often, to blend flavors, about 10 minutes.

Laddle a little sauce over the bottom of a shallow 2- to 3-quart baking dish. Arrange half the eggplant slices in a single layer over the sauce; top with 1/2 of the remaining sauce. Repeat layers of eggplant and sauce mixture. Sprinkle top with bread crumbs and feta cheese.

Bake in a 350° regular or convection oven until browned and bubbling, 20 to 25 minutes.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of My Recipes.