Eggplant casserole with a Greek twist

I love eggplants! This is a lighter version of eggplant parmesan. And anything with feta cheese can be considered Greek.

Prep time 30 min +30 min degorging eggplants    Cook time  45 min

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
• extra virgin olive oil
• 200g feta cheese

1. Cut the eggplants into slices and sweat or degorge them: sprinkle salt on the slices, put them in a colander with a weight on for 30 minutes 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 in oil and add the herbs. I used fresh mint because I didn’t have any dry mint . Next time I will try all fresh herbs.

4. Chop the onions, fennel, celery 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. Assemble 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!