Meditteranean Inspired Eggplant And Feta Casserole

Name: Meditteranean Inspired Eggplant And Feta Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Casserole:; 2 slender eggplant, cut into thin slices, lengthwise; Salt; 3 tbsp. + 1/4 cup olive oil; 2 small onions, sliced; 1 lb. ground lamb or beef; 1 package filo pastry, thawed; 7 oz. good quality feta cheese, crumbled; 1-2 tbsp. chopped fresh rosemary; For Tomato Herb Sauce:; 4 large tomatoes, finely chopped; 5 cloves garlic, finely chopped; 2 tsp. chopped fresh basil; 2 tsp. chopped fresh oregano; 2 tbsp. red wine; 1 tsp. sugar

Servings: persons

For Casserole:
2 slender eggplant, cut into thin slices, lengthwise
Salt
3 tbsp. + 1/4 cup olive oil
2 small onions, sliced
1 lb. ground lamb or beef
1 package filo pastry, thawed
7 oz. good quality feta cheese, crumbled
1-2 tbsp. chopped fresh rosemary
For Tomato Herb Sauce:
4 large tomatoes, finely chopped
5 cloves garlic, finely chopped
2 tsp. chopped fresh basil
2 tsp. chopped fresh oregano
2 tbsp. red wine
1 tsp. sugar

1
1. Salt eggplant and let stand 30 minutes. Rinse and dry thoroughly.
2
2. Preheat oven to 350. Heat 1 tbsp. oil in frying pan, add onions, and cook over medium heat for four minutes or until soft, stirring occasionally. Transfer onions to plate.
3
3. Add 1 tbsp. oil to pan and cook eggplant slices for 2 minutes on each side, or until golden. Drain on paper towel.
4
4. Heat 1 tbsp. oil and cook meat until done. Set aside to cool.
5
5. Generously oil a large casserole dish. Line the dish with filo, working with one sheet at a time and overlapping. Brush pastry with oil and add layers to form a crust. Make sure to cover the sides of the dish.
6
6. Fill pastry with meat. Top with onions, then eggplant, feta, and rosemary.
7
7. Cover filling with additional filo pastry, brushing with oil between layers and sealing up around the sides.
8
8. Bake for 25 minutes, until pastry is browned.
9
9. For tomato herb sauce: combine all ingredients in a pan. Bring to a boil, reduce heat and simmer until liquid is mostly gone, about 20 minutes. Stir occasionally.
10
Serve casserole warm with tomato sauce drizzled on top.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For Casserole:, 2 slender eggplant, cut into thin slices, lengthwise, Salt, 3 tbsp. + 1/4 cup olive oil, and more.

Yes, Meditteranean Inspired Eggplant And Feta Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!