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Thursday, February 2, 2012

Eggplant Casserole - (Melitzanes me kreas sti katsarola)



INGREDIENTS
  • 1 large eggplant, cubed
  • 1 4 oz can tomato sauce
  • 1 lb. ground lamb or beef
  • 1 cup cheddar cheese, grated
  • 2 tsp salt, divided
  • 1 tsp sugar
  • 1/4 tsp black pepper
  • 1 med red onion, chopped
  • 1 green bell pepper, diced
  • 1 cup mushrooms, sliced (optional)
  • 2 slices bread, cubed

METHOD
Bring salted water 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, green pepper and mushrooms. Continue to saut until vegetables soften. Season with 1 tsp salt, sugar and pepper. Add bread, tomato sauce and cheese. Drain eggplant and add, mixing well. Place in 3 quart covered casserole. Bake at 350 degrees for 45 minutes. Remove cover and bake at 375 for 15 minutes or until nicely brown.





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