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Prep Time: 50 Minutes Cook Time: 35 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Ingredients:
5 1/2 cups cubed eggplants (about 1 large) |
2 teaspoons salt |
4 large potatoes, peeled and cubed |
1/2 cup sour cream |
1/4 cup butter |
2 tablespoons all-purpose flour |
1/4 cup vegetable oil |
1 lb ground lamb |
1/2 lb ground turkey |
1 (26 ounce) jar meatless spaghetti sauce |
2 tablespoons dried onion flakes |
2 tablespoons minced fresh parsley |
1 teaspoon garlic powder |
1/2 teaspoon dried rosemary, crushed |
1/2 teaspoon dried basil |
1/2 teaspoon pepper |
1 cup crumbled feta cheese |
Directions:
1. Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes.
2. Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with sour cream and butter; set aside.
3. Rinse eggplant and drain well. Sprinkle with flour and toss to coat. In a skillet, cook eggplant in oil over medium heat until browned and oil is absorbed. Transfer to a greased 3-qt. baking dish.
4. In the same skillet, cook lamb and turkey over medium heat until no longer pink; drain. Stir in the spaghetti sauce, onion, parsley and seasonings. Cook until heated through, about 5 minutes. Pour over eggplant; sprinkle with feta cheese. Spread mashed potatoes over the top.
5. Bake, uncovered, at 350° for 35-45 minutes or until top begins to brown. Let stand for 10-15 minutes before serving.
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