"The basis of this recipe came from my 4th grade teacher's mother who was Armenian, and I've been making it for over 50 years. It is easy to put together, but the longer the stovetop step simmers, the better the casserole will be when served. Leftovers are yummy! You could serve this over rice, if you like, with a green salad. I just serve it in pasta bowls with crusty bread, butter, and a nice glass of red wine. Enjoy!" — MAMA2EANDJ
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1 (1 pound)
eggplant, cut into 1-inch cubes
sweet onion, coarsely chopped
2 large stalks
ground dried rosemary
salt and ground black pepper to taste
1 1/2 teaspoons
tomatoes, coarsely chopped
1 (15 ounce) can
lemon, juiced, or to taste
We really liked this recipe. The only change I made was to use one 14 oz can of diced tomatoes instead of the fresh tomatoes and the tomato sauce. I prefer to let the other vegetables shine a little more with less tomato. Thanks for posting this.
Really enjoyed this one. Followed the recipe as closely as possible (I'm allergic to onion, so we used dried minced instead of fresh) and it was delicious! There are only a couple of small changes I would recommend. Next time, I'm going to stick with the 45 minute cook time, instead of an hour. The eggplant was very, very tender, but may have been a little too done for my taste. And add the rice the end of the recipe suggests. I did this as just the dish, and we had bread as a side, and ended up putting it on the bread instead of just dipping into the sauce. The spices give it a wonderful flavor, but you almost need a slightly bland background to it, or it can be a little overpowering. Thanks for the fantastic recipe though! This one's a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Mama's Oh-So-Savory Lamb and Eggplant Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 209
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