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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!
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!
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.
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.
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!