Greek-Style Eggplant and Spaghetti Pie
You can never have too many main course recipes, so give Greek-Style Eggplant and Spaghetti Pie a try. One portion of this dish contains approximately 26g of protein, 45g of fat, and a total of 613 calories. This recipe serves 6. For $2.88 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe from My Gourmet Connection requires shredded mozzarella cheese, canned tomatoes, cooked spaghetti, and olive oil. 63 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 72%. Try Greek-style Stuffed Eggplant, Greek-Style Stuffed Eggplant, and Greek-Style Stuffed Eggplant for similar recipes.
Servings: 6
Ingredients:
1 tablespoon butter
1-3/4 cups diced tomatoes (14.5 ounce can)
8 ounces thin spaghetti, cooked and drained
1 egg, lightly beaten
2 medium eggplants, about 2 lbs
1 cup crumbled feta cheese
4 cloves garlic, very finely chopped
1 lb ground lamb
Olive oil
1 cup onion, chopped
1 to 2 tablespoons fresh oregano (or 1 to 2 teaspoons dried)
Salt and freshly ground black pepper
1-1/4 cups finely shredded mozzarella cheese
Equipment:
Cooking instruction summary:
Preparation:Wash the eggplants and trim the ends. Slice them into 1/4-inch thick rounds and arrange in a single layer on wire racks. Sprinkle with salt and let stand until moisture beads on the top of each slice, 10 to 12 minutes. Blot the liquid with paper towels, turn the slices over and repeat the process.
Nutrition Information:
covered percent of daily need
