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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sauté breadcrumbs in 1/4 cup butter or margarine until crumbs are crisp and golden. Set aside. | 2. In remaining butter or margarine sauté onion and mushrooms for 5 minutes.Add lamb or beef and cook until all pink color disappears. Break up with a fork as it cooks. Stir in tomatoes, oregano, salt, and pepper. Heat thoroughly. | 3. Cut eggplant in half lengthwise then cut crosswise into 1/8 inch slices. | 4. Toss slices a few at a time, in flour to coat well. Similarly slice potatoes crosswise into 1/8 -inch slices.Do not coat with flour. | 5. In 2-quart casserole layer half eggplant slices, potatoes, meat mixture and bread crumbs. Repeat to fill casserole. | 6. Cover and bake at 375°F for 1 1/4 hours. Remove cover. Increase heat to 400°F Bake 15 minutes longer or until tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
breadcrumb	2	cups		-	-	-	-
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
onion	1	cup	chopped	64.0	14.944	1.76	0.16
mushroom	1	cup	sliced	-	-	-	-
lamb	1	lb	ground	1211.112	0.0	76.5677	97.9322
tomato	2	cans	stewed	124.1379	27.5262	6.4768	1.0795
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
salt	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
eggplant	1			-	-	-	-
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
potato	2			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.