Eggplant Casserole

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Eggplant Casserole

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Thanks to Brit Schremmer of The Best Revenge Kitchen for this light and lush eggplant casserole. Just in time for spring!


  • 2 medium green eggplants, sliced into 1/4" thick rounds

Adding Lamb:
  • 1lb ground lamb
  • 4 cloves garlic
  • 1/4 cup  cocoa powder
  • 1 Tsp  orange zest
  • 1 Tbs  honey
  • 1/4 cup  pine nuts
  • 1/2 Tsp  red pepper flakes

Recipe Info

For the Eggplant:
  1. Dip them in egg and batter in cornmeal. Pan fry them in a cast iron skillet until golden brown set aside.

For the Rest:
  1. Cook all ingredients together over medium heat, set aside.

  2. Layer all ingredients in a casserole dish adding in feta and sun gold tomatoes, start with eggplant rounds, then lamb, feta and tomatoes. Repeat. Should come to about 3 layers. Cover in foil and bake at 350 degrees for 30 min. Cool and top with fresh mint.

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