- 1 large eggplant, cubed
- 1 4 oz can tomato sauce
- 1 lb. ground lamb or beef
- 1 cup cheddar cheese, grated
- 2 tspn salt, divided
- 1 tspn 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
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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.
Source: GREEK-RECIPE yahoo group, Recipe from Bitsyskitchen.com |
