Baked Eggplant and Lamb

Baked Eggplant and Lamb
Photo by James Carrier

Ingredients

  • 2 slices (1/2 in. thick and 4 to 5 in. long) French bread
  • 1 teaspoon dried basil
  • 1 tablespoon minced garlic
  • 1 ½ cups tomato sauce
  • 2 pounds pounds eggplant
  • ½ teaspoon dried oregano
  • About 3 tablespoons olive oil
  • + 9 more ingredients
    • 8 ounces sliced mushrooms
    • 1 tablespoon prepared mustard
    • 1 onion (8 oz.), peeled and chopped
    • 4 ounces ounces feta cheese, crumbled
    • 1 pound ground lamb
    • ½ cup dry red wine
    • ¼ teaspoon pepper
    • ½ teaspoon salt
    • ½ cup chopped parsley

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...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network