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    You are in: Home / Greek / Eggplant Casserole - (Melitzanes Me Kreas Sti Katsarola) Recipe
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    Eggplant Casserole - (Melitzanes Me Kreas Sti Katsarola)

    Average Rating:

    5 Total Reviews

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    • on July 13, 2010

      We love this! Made 3 changes to the original. Used a full 8 oz can of tomato sauce, sub in roasted red peppers for green bell, and use wild rice instead of the bread. My 13 yr old DD says this is her favorite meal!

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    • on September 02, 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!

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    • on October 06, 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.

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    • on September 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.

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    • on June 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!

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    Nutritional Facts for Eggplant Casserole - (Melitzanes Me Kreas Sti Katsarola)

    Serving Size: 1 (319 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 424.6
     
    Calories from Fat 264
    62%
    Total Fat 29.3 g
    45%
    Saturated Fat 14.1 g
    70%
    Cholesterol 89.9 mg
    29%
    Sodium 1315.5 mg
    54%
    Total Carbohydrate 17.5 g
    5%
    Dietary Fiber 5.0 g
    20%
    Sugars 6.4 g
    25%
    Protein 23.2 g
    46%

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