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Submitted by: Jeanine Narayanan

Prep Time: 45 Minutes

Cook Time: 45 Minutes

Servings: 6

Famous Greek baked casserole.


    1 lrg. eggplant

    1/3 c. coconut oil

    2 onion

    1/4 c. extra virgin olive oil

    1 lbs. ground lamb

    2 clove garlic

    1 c. tomato puree

    1 tsp. cinnamon

    1/2 tsp. sea salt

    1/2 tsp. black pepper

    2 egg

    1 c. milk, raw or organic

    1/3 c. parmesan cheese


The method for this dish is very similar to making lasagna -- it's a layered casserole. Preheat your oven to 350 F. and get out a 7 x 11" baking pan (a little larger would be okay). Saute the eggplant in the coconut oil and spread one-half of the eggplant rounds into a 7 x 11" ovenproof pan, overlapping as needed. Set aside the remaining eggplant rounds. Saute the onions in the olive oil. When the onions start to become translucent, add the meat and saute it until it is no longer pink. Add the garlic, pureed tomato and spices and mix it all together well. Spread this gloop over the eggplant rounds. On top of this, layer the rest of the eggplant. Mix the beaten eggs with the milk and pour this mixture on top of the second eggplant layer. Sprinkle the kefaloteri (or parmesan) cheese over the top. Bake for 45 minutes. When you remove it from the oven, allow it to rest at least 5 minutes before cutting so it will solidify a little. Καλή apetit!

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