In this recipe, I have included the cheese topping which is traditional. However, please know that it can be omitted and casserole will still be delicious.
2 eggplants, peeled and cut into 1/2-inch thick slices
Meat Sauce:
2 large onions, chopped
1/4 cup butter
2 pounds ground lamb
3 tablespoons dried parsley flakes
1 can (1 pound) stewed tomatoes, chopped
1 can (8 ounces) tomato sauce
1/4 teaspoon garlic powder
salt and pepper to taste
Cheese Topping:
1/2 pound low-fat Ricotta cheese
1/2 pound low-fat cream cheese
3 eggs
Crumb-Cheese Mixture:
1 cup bread crumbs
1 cup grated Parmesan cheese
Place eggplant slices in a greased 12 x 16-inch pan. Cover pan tightly with foil and cook eggplant in a 400° oven for 25 to 30 minutes or until eggplant is soft.
To Make Sauce:
In a large skillet, saute onion in butter until onion is soft.
Stir in ground meat and saute until meat loses its pinkness. Add
the remaining sauce ingredients and simmer sauce for 5 minutes.
To Make Cheese Topping:
Beat together the Ricotta cheese, cream cheese and eggs until
mixture is blended.
To Make Crumb-Cheese Mixture:
Combine bread crumbs and grated cheese.
To Assemble:
In a 9 x 13-inch pan, spread a little sauce. Layer 1/2 the eggplant
slices, 1/2 the sauce and 1/3 the crumb mixture. Repeat with the
remaining eggplant, sauce and 1/3 the crumb mixture. Spread Cheese
Topping evenly over the top and sprinkle remaining crumb mixture
over all. Bake in a 350° oven until piping hot and crumbs
are lightly browned, about 35 minutes. Serves 8 to 10.
1 onion, finely chopped
2 tablespoons oil
1 1/2 cups rice
3 cups chicken broth
1 tomato, peeled, seeded and chopped
2 tablespoons tomato sauce
2 tablespoons chopped chives
2 tablespoons chopped parsley
salt and pepper to taste
pinch of thyme
Saute onion in butter until onion is soft. Add rice and
saute until rice is just beginning to color. Stir in the remaining
ingredients carefully, cover pan and simmer rice until liquid
is absorbed and rice is tender, about 35 minutes. Serves 8.
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