Greek-Style Eggplant and Spaghetti Pie | Food Stuff
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Cooking tools:
- Cooling rack
- Chef's knife
- Cutting board
- Paper towel
- Pot
- Colander
- Skillet
- Mixing bowl
- Whisk
- Baking dish
- Oven
- Stove
- Grater
- Can opener
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Pepper mill
Ingredients
- 1 tablespoon butter
- 1-3/4 cups diced tomatoes (14.5 ounce can)
- 8 ounces thin spaghetti, cooked and drained
- 1 egg, lightly beaten
- 2 medium eggplants, about 2 lbs
- 1 cup crumbled feta cheese
- 4 cloves garlic, very finely chopped
- 1 lb ground lamb
- Olive oil
- 1 cup onion, chopped
- 1 to 2 tablespoons fresh oregano (or 1 to 2 teaspoons dried)
- Salt
- freshly ground black pepper
- 1-1/4 cups finely shredded mozzarella cheese
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