Lamb Feta And Eggplant Aubergine Lasagna Recipes

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EGGPLANT AND GROUND BEEF LASAGNA



Eggplant and Ground Beef Lasagna image

I couldn't decide if I wanted lasagna or moussaka the other night; this came out as a yummy combo of the two! Spinach lasagna noodles work well in this if you can get them. Also, try ground lamb in place of the beef for another variation.

Provided by Bethany T.

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 8

Number Of Ingredients 8

9 lasagna noodles
½ pound ground beef
1 onion, chopped
4 fresh mushrooms, sliced
2 cloves garlic, crushed
2 (14.5 ounce) cans Italian-flavored crushed tomatoes
1 eggplant, peeled and thinly sliced
2 cups mozzarella and cheddar cheese blend

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Grease the bottom and sides of 9x13 inch baking dish.
  • Bring a large pot of lightly salted water to a rolling boil. Cook the lasagna noodles at a boil until tender yet firm to the bite, about 10 minutes; drain and set aside.
  • Cook and stir ground beef, onion, mushrooms, and garlic in a skillet over medium heat until the beef is completely browned, about 10 minutes.
  • Stir canned tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes.
  • Pour about one-fourth of the sauce into the bottom of the prepared baking dish.
  • Layer noodles on top of sauce.
  • Spread a thin layer of sauce on top of noodles.
  • Place a layer of eggplant slices on top of noodle and sauce layer.
  • Sprinkle about one-fourth of the cheese on top of eggplant slices.
  • Repeat layering with remaining ingredients, until ending with a layer of sauce topped with remaining cheese.
  • Bake in preheated oven until cheese is bubbly and brown on top, about 40 minutes.

Nutrition Facts : Calories 254 calories, Carbohydrate 26.3 g, Cholesterol 35.4 mg, Fat 9.7 g, Fiber 2.3 g, Protein 16.4 g, SaturatedFat 4.7 g, Sodium 338.9 mg, Sugar 4.4 g

LOW-CARB EGGPLANT LASAGNA RECIPE BY TASTY



Low-Carb Eggplant Lasagna Recipe by Tasty image

Here's what you need: large eggplants, sea salt, olive oil, garlic, red pepper flakes, crushed san marzano tomato, fresh basil, large egg, ricotta cheese, shredded mozzarella cheese, grated parmesan cheese, italian seasoning

Provided by Crystal Hatch

Categories     Dinner

Yield 12 servings

Number Of Ingredients 12

2 large eggplants
1 teaspoon sea salt, plus more to taste
olive oil, to taste
5 cloves garlic, minced
½ teaspoon red pepper flakes
28 oz crushed san marzano tomato, 2 can
6 leaves fresh basil, thinly sliced, plus more for garnish
1 large egg
15 oz ricotta cheese, 1 container
2 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
2 teaspoons italian seasoning

Steps:

  • Preheat the oven to 375°F (190°C).
  • Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick.
  • Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture. Pat dry with paper towels to remove excess liquid.
  • Lightly grease a griddle pan with olive oil and heat over medium heat. Grill the eggplant slices for 2-3 minutes on each side, or until grill marks are visible. Remove from the pan and set aside.
  • In a medium saucepan, heat a drizzle of olive oil over medium-low heat, then add the garlic and red pepper flakes. Sauté for about 3 minutes, until the garlic is fragrant but not browned. Add the crushed tomatoes and 1 teaspoon of salt, stirring well to incorporate the garlic and red pepper. Simmer for 10 minutes, reducing the heat if the sauce begins to bubble too much. Add the basil and stir to combine. Remove from the heat and set aside.
  • In a medium bowl, beat the egg, then add the ricotta, 1½ cups (150 g) of mozzarella, ¾ cup (80 g) of Parmesan, and the Italian seasoning. Mix well to combine.
  • Assemble the lasagna. In a 9x13-inch (23x33-cm) baking dish, add enough sauce to cover the bottom of the dish and spread in an even layer. Add a layer of eggplant slices, covering the bottom of the dish completely. It's okay if the eggplant slices overlap slightly. Add a layer of the ricotta mixture and spread in a thin, even layer. Repeat with the remaining ingredients, finishing with a layer of sauce. Sprinkle the remaining mozzarella and Parmesan on top.
  • Bake for 45 minutes, until cheese is fully melted.
  • Turn the broiler on high and broil for 5 minutes, or until the cheese on top is browned and bubbly.
  • Remove the lasagna from the oven and let rest for 15-20 minutes before serving to give the lasagna time to set.
  • Serve garnished with fresh basil.
  • Enjoy!

Nutrition Facts : Calories 244 calories, Carbohydrate 16 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, Sugar 6 grams

LAMB, FETA AND EGGPLANT (AUBERGINE) LASAGNA



Lamb, Feta and Eggplant (Aubergine) Lasagna image

This is well worth the effort to make, it's a fabulous dish! to save time the lamb sauce and the white sauce can me made up to 2 days ahead and refrigerated. The best canned tomatoes and sauce will make a difference to the meat sauce, so try and purchase a good quality product for this recipe and of coarse all recipes! If you are not a feta lover then substitute mozzarella cheese for the feta. The recipe states 12 lasagna noodles, I usually cook a couple more just in case a couple tear while boiling.

Provided by Kittencalrecipezazz

Categories     Lamb/Sheep

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 23

2 medium eggplants (sliced lengthwise to about 1/3-inch)
12 lasagna noodles (cooked and drained)
2 cups crumbled feta cheese (can use mozzarella in place of feta)
2 large onions
3 tablespoons fresh minced garlic
2 teaspoons dried oregano (or to taste)
2 teaspoons dried chili pepper flakes (or to taste)
3 -5 tablespoons olive oil
1 1/2 lbs ground lamb
1 (32 ounce) can whole tomatoes (undrained)
1 cup tomato sauce
3 tablespoons tomato paste
1 teaspoon cinnamon
1 pinch allspice
seasoning salt
pepper
1/3 cup butter (no subs!)
5 tablespoons flour
4 cups half-and-half cream
1 large egg, lightly beaten
1/4 cup grated parmesan cheese
1 pinch cayenne pepper (optional)
salt and pepper

Steps:

  • Grease a 13 x 9-inch baking dish.
  • Sprinkle both sides of the eggplant slices with salt and pepper, then place the slices in a large colander, then weight it down with a heavy bowl, let drain about 1 hour.
  • Remove from the colander and pat slices dry.
  • Heat the oven to broiler heat and place rack 4 inches from heat.
  • Arrange the eggplant slices in one layer on a baking sheet and brush with oil.
  • Broil eggplant slices until golden (about 3 minutes).
  • To make the lamb meat sauce (this can be made up to 2 days ahead) In a large skillet or a heavy bottomed pot heat olive oil, then add in onions, garlic, oregano and chili flakes; sauté for about 3-4 minutes or until softened.
  • Add in lamb and cook stirring until the lamb is no longer pink (about 5-6 minutes).
  • Add in tomatoes with juice, tomato sauce, paste, cinnamon, allspice, seasoning salt and pepper; simmer uncovered for about 1-1/4 hours, breaking up the tomatoes with a wooden spoon and stirring occasionally.
  • To make the white sauce; in a heavy saucepan melt butter over medium-low heat, then whisk in flour until smooth; cook whisking for 3 minutes.
  • Slowly add/whisk in half and half cream and cayenne (if using) whisking continuously until thick (about 4-5 minutes).
  • Add in egg, whisking vigorously and simmer whisking for 1 minute.
  • Add in Parmesan cheese and season with salt and pepper (this sauce can be made, cooled to room temperate covered with plastic wrap and refrigerated up to 2 days ahead).
  • Set oven to 375°F.
  • Pour about 1 cup of the lamb sauce into the bottom of the 13 x 9-inch dish (the sauce will not cover bottom completely).
  • Cover the sauce with 3 cooked lasagna noodles, make certain they DO NOT touch each other.
  • Spread about 1-1/2 cups meat sauce over the lasagna sheets.
  • Top with 1-2 broiled eggplant slices over the noodles.
  • Gently spread about 1/2 cup white sauce over the eggplant, then sprinkle with about 1/3 cup finely crumbled feta cheese.
  • Make 2 more layers in the same manner, beginning and ending with the lasagna sheets.
  • Spread the remaining white sauce evenly over the top pasta layer, making certain that the pasta is completely covered.
  • Top/sprinkle with remaining feta cheese.
  • Cover the dish tightly with foil, tenting slightly to prevent foil from touching the top layer.
  • Bake (second-lowest oven rack) for about 30 minutes.
  • Remove foil and bake for about 10-15 minutes more, or until the top is bubbling.
  • Remove and set oven to broiler heat.
  • Delicious!

BONELESS ROAST LEG OF LAMB WITH FETA CHEESE, OLIVES, AND BABY EGGPLANT



Boneless Roast Leg of Lamb with Feta Cheese, Olives, and Baby Eggplant image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 12

1 7 to 8-pound leg of lamb, butterflied, bones removed
1 cup fresh bread crumbs
1/4 cup currants
1/4 cup pine nuts
1/4 cup chopped fresh flat-leaf parsley
3 large cloves garlic, chopped
1/2 pound Greek feta cheese, crumbled
1/2 pound Kalamata or other Mediterranean-style ripe black olives, pitted and coarsely chopped 2 tablespoons dried rosemary, crushed
2 tablespoons olive oil
Juice of 1 lemon
Salt and freshly ground black pepper to taste
8 to 10 small baby eggplants, washed

Steps:

  • Preheat the oven to 375 degrees. Lay the butterflied leg of lamb flat on a work surface, fat side down. Combine the bread crumbs, currants, pine nuts, parsley, garlic, feta cheese, olives, rosemary, olive oil, and lemon juice in a bowl and blend well to make a coarse stuffing for the lamb. Spread the stuffing evenly along the center of the inside of the leg of lamb. Fold the lamb towards the center, one side and then the other, to enclose the stuffing and form a roll. Pin the roll closed with toothpicks or skewers, or tie the roll in several places with butcher's twine so that it does not open during cooking.
  • Season the outside of the lamb with salt and pepper and place, seam-side-down, in a roasting pan. Place in the oven and roast for 45 minutes, then add the baby eggplants to the roasting pan with the lamb. Continue roasting the lamb and eggplant for another 35 to 40 minutes for medium rare.
  • Remove the lamb and eggplants from the oven and allow the roast to cool for 20 minutes before slicing. Serve 2 to 3 slices of lamb per person and 1 or 2 roasted eggplants. The eggplant should be left whole during roasting, then split down the middle to serve. They should be eaten by scooping out the creamy eggplant interior, leaving the shells behind.

GREEK-STYLE LAMB AND EGGPLANT LASAGNE



Greek-Style Lamb and Eggplant Lasagne image

Categories     Cheese     Dairy     Lamb     Pasta     Vegetable     Bake     Winter     Gourmet

Yield Serves 8 as a main course

Number Of Ingredients 18

2 pounds eggplant (about 2 medium)
olive oil for brushing
For meat sauce
2 large onions, chopped (about 2 cups)
3 garlic cloves, minced
2 tablespoons olive oil
1 1/2 pounds ground lamb (preferably 10% fat)
a 28- to 32-ounce can whole tomatoes with juice
2 tablespoons tomato paste
1 teaspoon cinnamon
1/8 teaspoon ground allspice
For white sauce
1/2 stick (1/4 cup) unsalted butter
5 tablespoons all-purpose flour
4 cups milk
1 large egg, lightly beaten
an 8-ounce package feta, crumbled (about 1 1/2 cups)
twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta

Steps:

  • Cut eggplant lengthwise into 1/3-inch-thick slices and sprinkle slices on both sides with salt. Arrange eggplant in a large colander and weight it with a heavy bowl. Drain eggplant 1 hour. Remove bowl and pat eggplant dry.
  • Set broiler rack so that eggplant will be about 4 inches from heat and preheat broiler.
  • Arrange eggplant in one layer in oiled shallow baking pans and brush with oil. Broil eggplant until golden, about 3 minutes on each side.
  • Make meat sauce:
  • In a large heavy non-stick skillet cook onions and garlic in oil over moderate heat, stirring, until softened. Add lamb and cook, stirring to break up, until it is no longer pink, about 3 minutes. Stir in remaining meat sauce ingredients and salt and pepper to taste and simmer, uncovered, 30 minutes. Meat sauce may be made 3 days ahead, cooled completely, and chilled, covered.
  • Make white sauce while meat sauce is cooking:
  • In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick. Whisk in egg, whisking vigorously, and simmer sauce, whisking, 1 minute. White sauce may be made 2 days ahead and chilled, its surface covered with plastic wrap.
  • Preheat oven to 375°F.
  • Pour 1 cup meat sauce into a flame-proof baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Spread about 1 1/2 cups meat sauce over pasta and arrange 1 layer broiled eggplant on top. Gently spread about 1/2 cup white sauce over eggplant and sprinkle with about 1/3 cup feta. Make 2 more layers in same manner, beginning and ending with pasta. Spread remaining white sauce evenly over top pasta layer, making sure pasta is completely covered, and sprinkle with remaining feta.
  • Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling.
  • Set broiler rack so that lasagne will be about 4 inches from heat and preheat broiler.
  • Broil lasagna 1 to 2 minutes, or until golden. Let lasagne stand 5 minutes before serving.

LAMB AND EGGPLANT POTPIE WITH FETA POTATO CRUST



Lamb and Eggplant Potpie with Feta Potato Crust image

Categories     Lamb     Potato     Tomato     Bake     Casserole/Gratin     Feta     Parmesan     Eggplant     Winter     Cinnamon     Potluck     Gourmet

Yield Serves 8

Number Of Ingredients 19

For the lamb mixture
two 1-pound eggplants, cut into 1/2-inch cubes (about 8 cups)
5 tablespoons vegetable oil
1 large onion, chopped
1 tablespoon minced garlic
2 pounds ground lamb
1 1/4 teaspoons cinnamon
2 teaspoons crumbled dried mint
1 1/4 teaspoons crumbled dried oregano
1/2 teaspoon ground allspice
a 35-ounce can Italian plum tomatoes, drained, reserving 1 cup of the juice, and chopped
2 tablespoons tomato paste
1/4 cup freshly grated Parmesan
For the topping
3 pounds russet (baking) potatoes (about 6)
2 tablespoons unsalted butter
1/3 cup freshly grated Parmesan
1/3 pound grated Feta
1 tablespoon unsalted butter

Steps:

  • Make the lamb mixture
  • In a colander sprinkle the eggplant with salt and let it drain for 30 minutes. In a large skillet heat 4 tablespoons of olive oil over moderate heat, in it cook the eggplant, patted dry, in batches, stirring, for 15 minutes, or until it is tender but still holds its shape, and transfer it with a slotted spoon to a bowl. In the skillet heat the remaining 1 tablespoon oil over moderate heat and in it cook the onion, stirring, until it is softened. Add the garlic and cook the mixture, stirring, for 1 minute. Add the lamb and cook the mixture, stirring and breaking up any lumps, until the lamb is no longer pink. Pour off any excess fat from the skillet, add the cinnamon, the mint, the orégano, and the allspice, and cook the mixture, stirring, for 1 minute. Add the tomatoes with the reserved juice, the tomato paste, and salt and pepper to taste and cook the mixture, stirring, for 15 minutes, or until it is thickened. Transfer the mixture to a large bowl and stir in the Parmesan. The lamb mixture improves in flavor if made up to this point and kept, covered and chilled, overnight. Add the eggplant to the lamb mixture, combine the mixture well, and spread it in the buttered shallow 3-quart gratin dish.
  • Make the topping
  • In a large saucepan combine the potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1 inch, bring the water to a boil, and simmer the potatoes for 10 to 15 minutes, or until they are tender. Drain the potatoes, return them to the pan, and cook them over moderate heat, shaking the pan, for 30 seconds to evaporate any excess liquid. Force the potatoes through a ricer or the medium disk of a food mill into a bowl, add the butter, the Parmesan, the Feta, and salt and pepper to taste, and stir the mixture until it is combined well and butter is melted.
  • Spoon the topping over the lamb mixture, spreading it to cover the lamb mixture completely, and dot the surface with the butter, cut into bits. Bake the potpie in the middle of a preheated 400°F. oven for 35 to 40 minutes, or until it is browned lightly.

LAMB AND EGGPLANT (AUBERGINE) PASTITSIO



Lamb and Eggplant (Aubergine) Pastitsio image

Make and share this Lamb and Eggplant (Aubergine) Pastitsio recipe from Food.com.

Provided by MsKittyKat

Categories     Lamb/Sheep

Time 2h35m

Yield 8 serving(s)

Number Of Ingredients 21

1 large onion, chopped
1 tablespoon olive oil
1 lb lean ground lamb
1 garlic clove, minced
1 1/2 teaspoons salt
1 teaspoon dried oregano, crumbled
1/2 teaspoon cinnamon
1/4 teaspoon sugar
1/4 teaspoon black pepper
1 lb eggplant, peeled and cut into 1/2 inch cubes
1 (28 ounce) can crushed tomatoes
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
1 garlic clove
1 whole clove
1/2 lb feta, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
10 ounces penne

Steps:

  • Make lamb sauce: Cook onion in oil in a 4-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes.
  • Add lamb and sauté over moderately high heat, stirring and breaking up lumps, until no longer pink, about 5 minutes.
  • Add garlic, salt, oregano, cinnamon, sugar, and pepper and sauté, stirring, 2 minutes.
  • Stir in eggplant and tomatoes and gently simmer, covered, stirring occasionally, until eggplant is just tender, about 40 minutes.
  • Remove lid and simmer, stirring occasionally, until sauce is thickened, about 15 minutes more.
  • Season with salt and pepper.
  • Sauce can be prepared one day ahead if desired.
  • Preheat oven to 425°F Make cheese sauce and cook pasta while lamb sauce is simmering:.
  • Melt butter in a 2-quart heavy saucepan over moderate heat, then stir in flour and cook, stirring, 2 minutes.
  • Whisk in milk and add garlic clove and whole clove, then bring to a boil, whisking constantly.
  • Reduce heat and simmer, whisking occasionally, 5 minutes.
  • Add feta, salt, and pepper and cook, whisking vigorously, until cheese is well incorporated.
  • Beat eggs in a large bowl and gradually add sauce to eggs, whisking.
  • Cook pasta in a large pot of boiling salted water until just al dente, then drain in a colander.
  • Toss half of pasta with lamb sauce and half with cheese sauce.
  • Assemble pastitsio: Pour pasta with lamb sauce into a wide shallow 3-quart baking dish, spreading evenly.
  • Spoon pasta with cheese sauce on top, spreading evenly.
  • Bake pastitsio, uncovered, in middle of oven until bubbling and top is golden, 25 to 30 minutes.
  • Let stand 5 minutes before serving.

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ROASTED EGGPLANT/AUBERGINE WITH LENTILS & FETA CHEESE
2021-10-13 This recipe if for a fresh, flavorful and super delicious Roasted Eggplant/Aubergine with Lentils & Feta Cheese. This dish is really easy to make, requires minimal effort from your end and taste amazing. Serve this dish for lunch, main course or as a side dish. It is also perfect to make for meal prep purpose. This dish is both vegetarian and ...
From foodfuelness.com
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AUBERGINE LASAGNA RECIPES | RECIPEBRIDGE RECIPE SEARCH
Preheat oven to 350F. Line large baking pan with waxed paper. Place one lay ... View Recipe
From recipebridge.com
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LAMB STUFFED AUBERGINES WITH MINT, FETA AND POMEGRANATE SEEDS
2017-12-12 Preheat your oven to oven to 220C / 200C fan / gas mark 7 / 425F. Cut the aubergines in half lengthways and score the flesh in a diamond pattern with a sharp knife, taking care not to cut the aubergine skin. Brush the cut sides with olive oil and season with salt and pepper. Place the aubergines side by side in a roasting tray and cover with foil.
From easypeasyfoodie.com
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RECIPEDB - COSYLAB.IIITD.EDU.IN
Nutrient Quantity; Energy (kCal) 4181.9355: Total fats (g) 269.8017: Carbohydrates (g) 220.4108: Protein (g) 222.2372: Vitamin D (D2 + D3) (g) 2.2000: Phosphorus, P (mg)
From cosylab.iiitd.edu.in
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LAMB WITH AUBERGINE, FETA & BUTTER BEANS - WAITROSE.COM
Warm a wide pan over a high heat and add 1 tsp oil. Sear the lamb for about 6 minutes, reducing the heat if needed, until golden brown all over. Set aside on a plate. 2. Add 2 tsp oil to the pan, then the aubergine. Season, and fry for 5 minutes until well coloured. Squash the aubergine against the pan with a spatula to help it soften more ...
From waitrose.com
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AUBERGINE LASAGNA | RECIPE | KITCHEN STORIES
Cut the eggplant in slices and bake it in the oven until it’s gold brown color. Step 2/5. 500 ml tomato sauce; 125 g bacon; 300 g portobello mushrooms; 500 g ground beef; Fry the bacon up and add mushrooms later. When it’s done, add the ground beef and fry it a little bit more. When the water have evaporated, add the tomato sauce. Step 3/5
From kitchenstories.com
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STUFFED EGGPLANT RECIPE WITH LAMB & POMEGRANATE
2019-08-24 In a mortar and pestle, grind the dry ingredients for the marinade. When crushed, add the oil and lemon juice and combine. Put the diced lamb into a bowl and cover with the marinade. Cover the bowl with cling film and pop in the fridge for at least two hours. (photo 1) Pre heat the oven to 200º.
From slowthecookdown.com
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VEGAN LASAGNA WITH EGGPLANT & ZUCCHINI (KETO & LOW-CARB)
2021-09-29 Cut your eggplant and courgettes lengthwise into equal-sized slices about ½ inch thick. Line a baking sheet with parchment paper and lay down your eggplant and courgettes. Brush on olive oil and sprinkle with salt on both sides. Put it in the oven for about 30 minutes or until golden in color. Making the Vegan Walnut Bolognese
From happyasayam.com
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EGGPLANT LASAGNA - THE BEST EGGPLANT RECIPE! - A GOOD LIFE FARM
2021-07-22 How to Make Eggplant Lasagna. To begin, cut the stem end from the eggplant, and discard. Slice the eggplant lengthwise into 1/2 inch slices. Sprinkle about 1/2 teaspoon of kosher salt in the bottom of a 9×13 inch baking pan. Place a single layer of eggplant slices in the pan. Sprinkle a little salt on each piece of eggplant.
From cosmopolitancornbread.com
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GREEK-STYLE LAMB AND EGGPLANT LASAGNE RECIPE - FOOD NEWS
3 eggs, beaten with 2 tablespoons milk. 3 cups fine bread crumbs. 1 cup vegetable oil, divided. 1 pound feta cheese, crumbled. 2 cups prepared béchamel …
From foodnewsnews.com
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EGGPLANT STUFFED WITH LAMB AND FETA | RECIPESTY
Stir in the onion, bell pepper, garlic, cinnamon, allspice, and black pepper. Cook until the onion has softened, and the lamb is no longer pink, about 5 minutes. Place the meat mixture into the bowl with the eggplant, and stir in the marinara sauce, …
From recipesty.com
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LEBANESE LAMB STEW WITH EGGPLANT - ADAMANT KITCHEN
Instructions. Preheat the oven to 400 F. Toss the eggplant cubes in 2 tbsp olive oil and roast them for 20 minutes. Remove from the oven and set aside. Brown the lamb in the remaining 2 tbsp olive oil and then set it aside. Cook the onions and garlic in the remaining 2 tbsp olive oil until they're tender and just starting to brown.
From adamantkitchen.com
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Top Asked Questions

How do you make eggplant lasagna?
Refrigerate until ready to assemble lasagna. Lightly grease a deep 9x13 pan. To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 6 eggplant slices on top to cover the bottom of the pan. Spread with ⅓ of the ricotta cheese mixture. Top with ¼ of mozzarella cheese slices.
How do you cook eggplant and lamb in the oven?
Preheat the oven to 400 F. Toss the eggplant cubes in 2 tbsp olive oil and roast them for 20 minutes. Remove from the oven and set aside. Brown the lamb in the remaining 2 tbsp olive oil and then set it aside. Cook the onions and garlic in the remaining 2 tbsp olive oil until they're tender and just starting to brown.
How to make lasagna with lamb and noodles?
Coat the bottom of a 9 X 13 X 2-inch baking pan with a thin layer of the liquid from the lamb mixture. Then add a layer of the no-boil lasagna noodles. Now add about half of the lamb mixture to the noodles, followed by a sprinkling of about 1/3 of the mozzarella and feta cheeses.
Is eggplant lasagna gluten free?
These lasagna recipes use slices of eggplant instead of the traditional noodles for low carb, gluten-free Italian comfort food! So whether you're looking for a beefy tomato and ricotta eggplant lasagna or a meat-free, roasted eggplant lasagna with tons of flavor, we've got it covered in this collection of recipes that the whole family will love!

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