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LOCATION: Recipes >> Eggplant Casserole Recipes >> Armenian Eggplant Supreme

Print this Recipe    Armenian Eggplant Supreme

2 pounds lean ground lamb or beef
1 large eggplant
1 green bell pepper
1 6 ounce can tomato sauce
3 ounces tomato paste
1 cup fresh chopped parsley
4 large tomatoes
3 ounces water
salt and pepper to taste

Mix the ground beef with salt, pepper and 1/2 cup parsley. Slice
the tomatoes about 3/8 inch thick. Cut eggplant in half lengthwise
and then cut each half into 1/2 inch slices. Divide the ground meat
into the same number of parts as you have slices of eggplant and
tomato. Shape the meat into patties the same size as the eggplant.
Place a slice of eggplant on one end of a 9 x 13 pan. Against the
eggplant place a meat patty, then a slice of tomato, then another
piece of eggplant. Continue this until the dish is full. This
makes two rows with any extra pieces tucked into the unfilled areas.
Mix the tomato sauce, tomato paste and water together until smooth.
Pour over the top of the casserole. Chop the bell pepper and sprinkle
it and the remaining parsley over the top. Bake at 350 for 1.5
hours. Baste occasionally with the pan juices.


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