Lamb and Eggplant Casserole Recipe

Home

Add a Recipe

Top 100

Cold Appetizers Hot Appetizers Seafood Salads Soups Main Course Desserts Drinks Baked Goods

Recipes for Kids Microwaveable Recipes Holiday Foods Dietary Recipes BBQ Recipes Vegetarian

English Recipes Jewish Recipes African Recipes Caucasian Recipes Swiss Recipes International Recipes American Recipes French Recipes Ukrainian Recipes Italian Recipes Eastern European Recipes Chinese Recipes Spanish Recipes Japanese Recipes German Recipes South American Recipes Belarusian Recipes

You are here: All Recipes

Main Course

Main Course - Meat

Lamb and Eggplant Casserole

Submit a recipe photo

Ingredients:
1 medium eggplant
1 pound raw ground lamb
1/2 cup chopped onion
1 bay leaf
3 tablespoons minced parsley
1 teaspoon salt
1/4 teaspoon paprika
1 cup canned tomatoes, chopped

Directions:
Pare and chop eggplant until fine and combine with remaining ingredients. Pour into greased casserole. Cover and bake in moderate oven (350°F.) 45 minutes. Remove cover to brown top. Serves 4 to 6.