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Baked Eggplant and Lamb

Makes 8 to 10 servings

Christine Datian layers Mediterranean flavors - seasoned ground lamb and slices of eggplant - then tops the works with bread crumbs and feta cheese and bakes it. The result is a simple, hearty dish.

Baked Eggplant and Lamb

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

Step 2

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. In a 10- to 12-inch nonstick frying pan over medium-high heat, stir crumbs in 1/2 tablespoon olive oil until lightly browned and crisp, about 5 minutes. Pour from pan.

Step 3

In the same pan 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, mushrooms, and garlic and stir occasionally until onion is limp and mushrooms are browned, about 8 minutes. Add tomato sauce, wine, mustard, basil, oregano, salt, pepper, and the browned lamb. Bring to a simmer and cook, stirring often, to blend flavors, about 10 minutes.

Step 4

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

Step 5

Bake in a 350° regular or convection oven until browned and bubbling, 20 to 25 minutes. Sprinkle with parsley. Scoop out servings with a large spoon.

Nutrition Facts

Servings Makes 8 to 10 servings

Amount Per Serving
Calories 228Calories from Fat 55
% Daily Value *
Total Fat 14g22%

Saturated Fat 5g25%
Cholesterol 41mg14%
Sodium 538mg23%
Total Carbohydrate 15g5%

Dietary Fiber 2.7g11%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.