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Greek casserole (meat, eggplant, & cheese)
1 tablespoon olive oil
1 lb ground lamb or ground beef or ground turkey
1 onion, chopped

1 large eggplant
flour, as much as you need
olive oil, as much as you need
3 russet potatoes, boiled in skins for 30 minutes, the peel & slice
2 cloves garlic, crushed
1/4 cup chopped fresh parsley
1 tomato, peeled and chopped
1 tablespoon tomato sauce
1 beef bouillon cube, dissolved in...
1/4 cup water
1/2 teaspoon ground nutmeg
salt and pepper
1 piece of bread, made into crumbs

7 teaspoons butter
7 teaspoons flour
1 cup milk
salt and pepper
1 cup shredded mozzarella cheese
2 eggs, lightly beaten with a fork


Brown meat, onions, and garlic in olive oil.
Add parsley, tomato, tomato sauce, nutmeg, salt and pepper, and bouillon.
Cover and simmer 45 minutes.
Remove from heat and stir in breadcrumbs.
Preheat oven to 350 degrees.
Thinly slice eggplant.
Dust with flour.
Heat olive oil in skillet and brown eggplant on both sides.
Cover bottom of greased large casserole dish with cooked, sliced potatoes.
Top potato layer with meat mixture and top that with eggplant.
To make sauce, melt butter in saucepan.
Add flour.
Cook and stir 1 minute.
Stir in milk.
Cook on medium-low, stirring constantly, until thick and just starting to boil.
Remove from heat and stir in eggs and cheese.
Pour sauce evenly over eggplant layer in casserole dish.
Place casserole dish into a large pan containing some water.
Back, uncovered, for one hour.

Preparation Time: Serves:
Recipe Origin: United States
Submitted by:

United States
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