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Baked Eggplant Lamb Tomatoes Casserole

Baked Eggplant and Lamb with Tomatoes and Pine Nuts a Perfect Casserole

This casserole is delicious comforting blend of ground lamb, rich eggplant and melted mozzarella.
Prep Time 40 minutes
Cook Time 2 hours
Total Time 2 hours 40 minutes
Course Main Dish
Cuisine French, Provencal
Servings 4 People


  • 2 pound Large Firm Eggplants about 1each, peeled and cut into 1/2-inch slices
  • Extra virgin olive oil
  • Kosher salt
  • 1 small Yellow Onion about 4 ounces, finely diced
  • 1 pound Ground Lamb
  • 1/2 teaspoon ground cinnamon
  • Freshly ground black pepper
  • 1 teaspoon Unsalted Butter
  • 1/4 cup Pine nuts
  • 2 cups strained or crushed tomatoes
  • 1/2 cup Warm Chicken Stock
  • 6 ounces Fresh Mozzarella sliced
  • rice for serving


  • Heat broiler with the rack positioned 4-5 inches from the element, and line two baking sheets with foil or parchment.
  • Brush both sides of eggplant slices with olive oil and sprinkle liberally with salt.
  • Arrange slices on prepared baking sheets and broil - one sheet at a time - until eggplant slices are a deep mahogany brown, turning once halfway through, 5 to 7 minutes per side.
  • Adjust the oven to 375°F, and position rack in the center.
  • In a 10-inch skillet, heat 1 tablespoon olive oil over medium heat.
  • Add onion and sauté until translucent, but not browned, stirring occasionally, about 5 minutes.
  • Add ground lamb, stirring frequently, breaking up meat into very small pieces with the side of a wooden spoon.
  • Season with salt, cinnamon, and pepper.
  • Sauté until meat is just cooked through, then taste for seasoning and adjust accordingly.
  • In a small skillet, melt butter over medium heat. Add pine nuts, stir to coat with the butter, and reduce heat to medium-low.
  • Cook, stirring frequently, until nuts are golden brown, 2 to 4 minutes. Keep a close watch over the nuts; they can burn quickly once they begin to brown.
  • Transfer nuts to a bowl while still warm and salt them lightly.
  • Brush a medium oval baking dish - approximately 6-inch by 10-inches - with olive oil.
  • Spread 1/4 cup of tomato sauce in the bottom of the dish.
  • Lay 1/3 of the eggplant slices in a single layer over the sauce, covering as much surface area of the bottom of the dish as possible.
  • Spoon 1/2 the meat evenly over eggplant.
  • Pour 1/3 of the remaining tomato sauce evenly over meat.
  • Sprinkle with 1/3 of the pine nuts. Layer again with eggplant, meat, tomato sauce and pine nuts.
  • Finish with a third layer of eggplant and cover with the remaining tomato sauce, sprinkling remaining pine nuts on top.
  • Pour warm chicken stock around the perimeter of the baking dish. (Sauce will thicken as it bakes.)
  • Cover pan with foil and bake for 90 minutes. Remove foil and top eggplant evenly with mozzarella.
  • Start cooking the rice; bake casserole uncovered for approximately 20 minutes, or until the cheese is bubbling and golden.
  • It should be done about the same time as the rice.
  • Serve warm in deep bowls over fluffed rice.
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