Description

This dish is a traditional Greek dish that is typically made with either eggplant or potatoes. Serve with a side salad.

Ingredients

• 4 large eggplants
• Kosher salt, to taste
• freshly ground black pepper, to taste
• extra-virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/2 lemon, sliced into thin circles
• 1 handful fresh oregano leaves, chopped
• 2 handfuls fresh flat-leaf parsley, chopped
• 2 lb. ground lamb (or ground beef could be substituted)
• 2 lb. cinnamon stick
• 3 T. tomato paste
• 16 oz.can whole tomatoes, drained and hand-crushed
• 8 oz. feta cheese, crumbled
• 1 c. freshly grated Parmesan
• 1 c. fresh bread crumbs

Steps

1. Cut off stems of eggplants, remove the skin with a knife or a vegetable peeler, and cut lengthwise into 1/2-inch thick slices. Season all pieces with salt and pepper on both sides.
2. Coat a large skillet with oil; heat over medium heat. Fry eggplant in a single layer, turning once, until brown on both sides. Do this in batches, adding oil, as necessary. Drain eggplant as they cook on a paper towel-lined platter.
3. Add a little more oil to the pan; toss in onion, garlic, lemon slices, oregano, and parsley. Cook and stir until soft and fragrant, about 3 minutes. Add ground lamb, stirring to break up the meat; season with salt and pepper, and toss in the cinnamon stick. Stir in the tomato paste and hand-crushed tomatoes. Simmer until liquid has cooked off, stirring occasionally. Remove from the heat.