Greek lamb and eggplant bake
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|500 g||Lamb mince|
|2 tbsp||Marjoram leaves|
|1 cup||Fresh parsley|
|2 cups||Tomato pasta sauce|
|1 to taste||Salt & freshly ground pepper|
|2 cups||Mozzarella cheese|
- Preheat oven to 180C. Place chopped onion, crushed garlic and mince in a frying pan and cook for 5 to 8 minutes or until brown, turning often.
- Add marjoram, chopped parsley and tomato sauce to mince and season to taste with salt and freshly ground black pepper. Simmer for 15 minutes.
- Meanwhile, brush eggplant (cut into 2cm strips) and capsicums (deseeded and quartered) with oil and grill until just soft.
- Place layers of eggplant, peppers and mince mixture in a baking dish. Cover with grated mozzarella and bake for 30 to 40 minutes until golden and cooked.