• 8servings
  • 60minutes
  • 373calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 onion, chopped

  3. 2 to 3 garlic cloves, minced

  4. 1 3/4 pounds ground lamb

  5. 15 ounces crushed tomatoes

  6. 1 1/2 teaspoons dried oregano

  7. 1 teaspoon allspice

  8. 1 teaspoon salt

  9. 1/2 teaspoon black pepper

  10. 2 eggplants, peeled and sliced lengthwise

  11. 3 large eggs, room temp

  12. 1 cup half-and-half, room temp

  13. 1/2 cup crumbled feta cheese

  14. 1/3 cup grated Parmesan cheese

  15. 1/8 teaspoon nutmeg

Instructions Jump to Ingredients ↑

  1. Heat oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, 6-8 minutes. Stir in the garlic and lamb. Increase the heat to medium high and cook, stirring to crumble, just until no longer pink, 7-8 minutes. Drain the excess fat. Stir in tomatoes, oregano, allspice, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Reduce heat to low. Partially cover and cook until very thick, 25-30 minutes.

  2. Meanwhile, preheat the broiler. Place the eggplant on a large baking sheet and generously coat both sides with cooking spray (work in batches if necessary). Sprinkle with the remaining salt and 1/8 teaspoon of pepper. Broil 5 inches from the heat until just beginning to brown, 2-3 minutes per side.

  3. In a bowl, lightly beat the eggs and half-and-half. Stir in the feta, Parmesan, nutmeg (if using), and remaining pepper.

  4. Reduce the oven temp to 350 degrees. Arrange a layer of eggplant in a shallow 2 1/2 quart baking dish. Top with a layer of the meat mix. Add another layer of eggplant, another layer of meat, and top with a layer of eggplant. Poke several holes through the layers with a fork. Pour the cream mix evenly over the top. Bake until egg is set and lightly browned, 30-35 minutes. Let stand 15-20 minutes before cutting and serving.


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