I love eggplants! This is a lighter version of eggplant parmesan.
INGREDIENTS FOR 4-6
2 big eggplants
450g (1 lb) ground lamb or beef
handful of dried herbs: oregano, basil, rosemary, mint
2 onions
4 garlic cloves
1 fennel
2 celery sticks
400g (14 oz) crushed tomatoes
salt, pepper
olive oil
200g feta cheese
1. Cut the eggplants into slices and sweat (or degorge) them for 30 minutes (sprinkle salt on the slices, put them in a colander with a weight on and rinse or wipe them. This takes the bitterness out. Also you need less oil when frying since the eggplant soaks up oil like a sponge)
2. Roast or fry without oil the slices on both sides. Put aside. You can do this step a day before. Just store the roasted slices in the fridge
3. Fry the ground meat with oil and add the herbs. I used fresh mint . Next time I will try all fresh herbs
4. Chop the onions, the fennel, celey sticks and garlic, cook them in a pan with lots of olive oil until soft. Add tomatoes, salt and pepper and let simmer for 20 minutes
5. Assmble your dish in layers: first onion-tomato sauce on the bottom, eggplants, ground meat and crumbled feta. Repeat 2-3 times. On top add the juice from the pan. I didn't and had to moisten the dish half way through in the oven
6. Put in a preheated oven at 170° C (340F) for 45 minutes
7. Serve with good rustic Italian bread
BUON APPETITO!
