Best Greek Eggplant Casserole Melitzanes Me Kreas Sti Katsarola Recipes

Greek Eggplant Casserole - (Melitzanes me kreas sti katsarola) Recipe image

Provided by 5har0n_nguy3n

Number Of Ingredients 11

1 large eggplant, cubed
1 8 oz can tomato sauce
1 lb. ground lamb or beef (used QFC seasond lamb patties + plain ground beef)
1/4 cup cheddar cheese, grated
3/4 cup feta cheese
2 tsp salt, divided
1 tsp sugar
1/4 tsp black pepper
1 med red onion, chopped
1 cup mushrooms, sliced
Oregano, to taste

Steps:

Bring salted water (1 t salt) 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 and mushrooms. Continue to saute until vegetables soften. Season with 1 tsp salt, sugar and pepper & oregano (undersalt - eggplant releases some upon cooking). Add tomato sauce and cheese. Drain eggplant and add, mixing well. Place in 3 quart covered casserole. Bake at 350 degrees for 45 minutes. Optional: remove cover and bake at 375 for 15 minutes or until nicely brown.

Eggplant Casserole image

Provided by Kerriedoll

Categories Oven

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups eggplants, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1/2 cup onion, chopped
1 (10 3/4 ounce) can cream of mushroom soup
1 (4 ounce) jar pimientos
2 eggs
1/2 cup butter
1 (6 ounce) package Stove Top stuffing mix
salt and pepper
2 cups cheddar cheese, shredded

Steps:

Melt butter.
In large bowl, mix together eggplant, celery, bell peppers, onion, soup, pimientos, eggs, butter (melted) salt and pepper to taste.
Add Stove Top, mixing everything together thoroughly.
Place in 9 x 13 casserole, coated with nonstick cooking spray.
Top with shredded cheese.
Cover with tinfoil and bake at 350 for one hour.