Eggplant Casserole - (Melitzanes Me Kreas Sti Katsarola)

From: Chef-Boy-I-Be Illinois

On Sep 2, 2009

This is one of two eggplant casseroles (the other one is Lightly Toasted's Eggplant (Aubergine) Fit for a Sheik (Sheik Al Mihshee)) that I've tried on 'Zaar and really love. I just finished reviewing that one and realized I'd never rated this one, nor thanked you for sharing the recipe! Like other reviewers, I used 8 ounces of tomato sauce and 4 slices of bread, and a touch of cinnamon and nutmeg. I've made a note to try this with summer squash as well. Both I and my dear partner really enjoyed this!

From: Chef #448653

On Oct 6, 2008

This was a fantastic hit here, well-loved all around. We increased the tomato sauce and bread as another reviewer mentioned. Thanks for sharing. We raise sheep and are always on the lookout for a new lamb recipe. We have definitely found a keeper in this one.

From: MsSally

On Sep 10, 2007

This was fantastic. I used beef instead of lamb and used 2 med sized eggplants so I added the whole 8 oz tomato sauce and two extra pieces of bread. Cooked in a 12 in oven proof skillet so made a great one dish meal with a green salad and garlic bread.

From: Michelle S.

On Jun 24, 2006

This was fantastic! Like an eggplant, lamb stuffing of sorts. The only changes I made was to add some garlic and about a 1/2t. of oregano. Upped the tomato sauce to an 8 oz can. I used ground lamb for the meat and some firm Italian bread for the bread cubes. I don't know how authenticly Greek it is with the cheddar cheese, but after 1 bite I could have cared less about authenticity, my taste buds were singing!!! I concur about not parboiling the eggplant, it would be FAR, FAR to mushy if that was done. Be forewarned however that the eggplants sucks up the oill like a sponge....I would recommend using a nonstick skillet to saute the eggplant in. This will be repeated here often. Thank you for the taste sensation!