Greek Eggplant Casserole

eggplant casserole

  Ingredients List:

  • 2 large eggplants
  • 1/2 cup Greek extra virgin olive oil
  • 1/2 lb. lean ground beef
  • 1 onion
  • 1/2 tsp. cinnamon
  • 1/2 tsp. dried Greek oregano
  • 2 cups crushed tomatoes
  • 1-1/4 cup grated mizithra cheese or parmesan
  • 150 g. feta cheese
  • 1 cup heavy cream
  • Salt & pepper to taste
 

Method:

  1. Pre-heat oven to 425* f / 220*c
  2. SLice eggplants into 1/4" thick slices and place on a cookie sheet, drizzle with olive oil and bake for 30 minutes @ 425*
  3. In a sauce pan brown ground beef
  4. Add onions and saute until translucent
  5. Add cinnamon and dried oregano and cook for 2 minutes
  6. Add crushed tomatoes and cook for another 10 minutes stirring occasionally
  7. Once eggplants have baked, reduce oven temp. to 400*f
  8. In a 9"x13" pan, layer half the eggplants
  9. Pour over half the tomato meat sauce and sprinkle with mizithra cheese and half the crumbled feta
  10. Layer remaining eggplants and repeat steps with remaining sauce, mizithra and feta
  11. In another sauce pan, bring heavy cream to a simmer, add 1 cup of mizithra, stir well to combine and pour over eggplants
  12. Bake for approx. 1 hour or until top is golden brown and blistered

 

Notes & Tips:
  • Makes 6-8 servings
  • Allow to rest for 20-30 minutes after baking
  • Serve with a salad, feta and/or crusty bread