Greek Eggplant Casserole

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 275.5

Total Fat: 13.1 g
Cholesterol: 38.7 mg
Sodium: 624.4 mg
Total Carbs: 28.4 g
Dietary Fiber: 4.6 g
Protein: 13.0 g

View full nutritional breakdown of Greek Eggplant Casserole calories by ingredient

Minutes to Prepare: 5

Minutes to Cook: 25

Number of Servings: 6

Ingredients

* Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4 (remove)

* Orzo Pasta, 1 cup (remove)

* *Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2" diced(remove)

* Onions, raw, 1 large chopped(remove)

* Olive Oil, 1 1tsp (remove)

* *Lamb, Ground, 8 oz (remove)

* Garlic, 3 tsp minced (remove)

* *Tomato products, canned, sauce, spanish style, 1 can, 15 oz (303 x 406) (remove)

* Swanson Chicken Broth 99% Fat Free, 1.5 cup (remove)

# Feta Cheese, .5 cup, crumbled (remove)

# Parsley, .33 cup (remove)

Directions

Peel and cube eggplant; put into bowl and generously salt. Let sit 20 mins.
Spray extra large sautee pan or dutch oven with cooking spray.
Heat over med high heat and add olive oil; sautee lamb and onion 5 mins.
Add garlic, red pepper, oregano and sautee addtional 5 mins.
Rinse eggplant well and squeeze dry.
Add eggplant, tomatoes w/juice, orzo, broth, 1/4 c crumbled feta to pot; bring to boil.
Cover and move to oven; bake 20 mins at 350 deg.
Uncover, top with remaining crumbled feta and chopped parsley; return to oven just to melt cheese.

Makes 6 large servings.

Number of Servings: 6

Recipe submitted by SparkPeople user ANGELGAL01.