Ingredients

For Casserole:

2 slender eggplant, cut into thin slices, lengthwise

Salt

3 tbsp. + 1/4 cup olive oil

2 small onions, sliced

1 lb. ground lamb or beef

1 package filo pastry, thawed

7 oz. good quality feta cheese, crumbled

1-2 tbsp. chopped fresh rosemary

For Tomato Herb Sauce:

4 large tomatoes, finely chopped

5 cloves garlic, finely chopped

2 tsp. chopped fresh basil

2 tsp. chopped fresh oregano

2 tbsp. red wine

1 tsp. sugar

Preparation

  1. Salt eggplant and let stand 30 minutes. Rinse and dry thoroughly.
  2. Preheat oven to 350. Heat 1 tbsp. oil in frying pan, add onions, and cook over medium heat for four minutes or until soft, stirring occasionally. Transfer onions to plate.
  3. Add 1 tbsp. oil to pan and cook eggplant slices for 2 minutes on each side, or until golden. Drain on paper towel.
  4. Heat 1 tbsp. oil and cook meat until done. Set aside to cool.
  5. Generously oil a large casserole dish. Line the dish with filo, working with one sheet at a time and overlapping. Brush pastry with oil and add layers to form a crust. Make sure to cover the sides of the dish.
  6. Fill pastry with meat. Top with onions, then eggplant, feta, and rosemary.
  7. Cover filling with additional filo pastry, brushing with oil between layers and sealing up around the sides.
  8. Bake for 25 minutes, until pastry is browned.
  9. For tomato herb sauce: combine all ingredients in a pan. Bring to a boil, reduce heat and simmer until liquid is mostly gone, about 20 minutes. Stir occasionally.

Serve casserole warm with tomato sauce drizzled on top.