Baked Eggplant and Lamb

Baked Eggplant and Lamb
Photo by James Carrier

Ingredients

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

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

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