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CDKitchen

Lebanese Eggplant Casserole
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6    |   Ready In: 30-60 minutes

Ingredients:
1 eggplant
olive oil
1 large onion, chopped
1 pound ground lean beef or lamb
1/4 cup pignoli nuts
1 clove garlic, crushed
1/2 teaspoon cinnamon
salt and pepper, to taste
1 can (8 ounce size) tomato sauce
2 ounces water

Directions:
Peel and slice eggplant. Place in ovenproof container, drizzle olive oil over, bake 5-10 minutes at 350 degrees F.

Brown onions in skillet in olive oil. Add meat, nuts, seasonings. Brown meat. Put a layer of eggplant in greased 2-qt casserole. Cover with meat mixture. Top with rest of eggplant.

Mix tomato sauce and water, pour over all. Bake 35-40 minutes at 350 degrees F and serve hot.

Variation: Use 12 baby eggplants, and stuff the meat mixture in slits in the eggplant.

Substitute 2 c of bechamel for the tomato.

Recipe Location: https://www.cdkitchen.com/recipes/recs/494/Lebanese_Eggplant_Casserole47013.shtml
Recipe ID: 1827

Nutrition:
per serving: 272 calories, 19g fat, 10g carbohydrates, 16g protein.

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