Roasted Eggplant and Lamb

I'm sure many of you might be wondering where in the world I came up with this combination? Well, my inspiration of this recipe came from a Lamb burger recipe I found on our Samsung TV! Believe it or not, one of the apps built into the TV had dinner recipes on it, and they had a recipe for Lamb Burgers stuffed with Mozzarella cheese (looked SO good). I couldn't remember the recipe when I was at the store, so when I got home, I couldn't make the Lamb burgers, so I decided to improvise! This is the result. I call it an Eggplant and Lamb casserole. Without a doubt, this was one of the most satisfying dishes I've made in a while - and it was on a whim that I decided to combine these ingredients, partly because I didn't have the right ingredients for the burgers AND I had an eggplant that if I didn't cook it, it would have gone bad... so, win-win! Give it a try, you'll be so happy you did!


  • 1 large eggplant
  • 1 lb package of ground Lamb
  • 1 tbsp of dried oregano use more or less depending how much you like
  • 1 tbsp fresh chopped Rosemary
  • 2-3 tbsp of dried parsley or if you have fresh USE FRESH!
  • 2-3 tbsp crumbled feta cheese
  • Salt & Pepper to taste
  • A squeeze of fresh lemon
  • 1-2 cups of sauce I used the sauce that I made from my meatball recipe, if you don't have time, you can use a quick sauce made from a bottled marinara and some crushed tomatoes and spice/herbs it the way you like it (I like mine with oregano, fresh basil, etc.)


  • Slice the eggplant long-ways in about 1/4" slices. Place on cookie sheet and coat lightly with olive oil. Salt & pepper both sides of the eggplant, and put in a 450 deg F oven for about 15 minutes. You're looking to roast the eggplant, but not cook it to death. Flip the eggplant about 1/2 way thru the cooking time. If you notice that the eggplant is becoming too floppy, take it out, it's ready.
  • Brown the lamb in a heavy bottomed sauce pan. When the meat is browned, add the fresh Rosemary, parsley, oregano, and cook a bit to release the flavors. Squeeze some fresh lemon juice on the meat mixture and scoop out with a slotted spoon into a small bowl (this way you don't get all that fat in your dish).
  • Once it has cooled a bit, add the Feta cheese to the meat mixture.
  • Grab yourself a small casserole and butter the bottom.
  • Start with a little of the sauce on the bottom, then put a single layer of the roasted eggplant, cut the eggplant if you need to so that you get an even layer.
  • Put a layer of the Lamb mixture.
  • Put some sauce.
  • Put some of the roasted eggplant...
  • You get the idea... keep making layers until the last layer is the eggplant, to cover the whole thing up.
  • I put a little bit of parmesan cheese on top, and just a tiny bit of mozzarella cheese too...
  • Put back in the 450 deg F oven for about 15-20 minutes or until the top is brown and the whole mixture is bubbly.
  • You will be able to smell this all over the house!!


One word of caution: WAIT TILL IT COOLS OFF BEFORE EATING IT! You will surely burn the roof of your mouth otherwise!! Take it from me, I should have waited 🙂

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