A delightful twist on a classic Greek dish, combining tender eggplant and flavorful lamb in a cheesy casserole.
Preheat your oven to 350°F (175°C).
Preheating the oven ensures even cooking from the start.
Cut the eggplants into cubes and sprinkle with salt. Let them sit for 10 minutes to draw out excess moisture.
Salting the eggplant helps reduce bitterness and improves texture.
Rinse the eggplant cubes under cold water and pat them dry with a clean towel.
Ensure the eggplant is thoroughly dried to avoid excess water in the dish.
Heat olive oil in a skillet over medium heat. Sauté the eggplant cubes until they are golden and slightly tender. Remove and set aside.
Cook the eggplant in batches if needed to avoid overcrowding the pan.
In the same skillet, cook the ground lamb until browned. Add the onion, bell pepper, and mushrooms, and sauté until the vegetables are soft.
Break up the lamb with a spatula to ensure even cooking.
Stir in the tomato sauce, salt, pepper, and sugar. Simmer for 5 minutes to combine the flavors.
Taste the sauce and adjust the seasoning as needed.
Combine the cooked eggplant with the lamb mixture and transfer to a casserole dish. Top with shredded cheese.
Spread the mixture evenly in the dish for uniform baking.
Bake the casserole covered for 30 minutes. Then uncover and bake for an additional 15 minutes at 375°F (190°C) until the top is golden and bubbly.
Let the casserole rest for 5 minutes before serving to set the layers.
Serve the casserole warm, garnished with fresh parsley if desired.
Pair with a side salad or crusty bread for a complete meal.
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