I encountered this lovely dish on the Greek island of Kythera, and have been working to perfect it ever since my return. Hope you enjoy it as much as I do!

INGREDIENTS:

• 1 large eggplant (approx. 2 lbs)
• 3 tbsps olive oil
• 1 large onion, chopped
• 1 pound ground beef
• 1 pound tomatoes, chopped
• 1 can tomato sauce
• 1/2 cup red wine
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 container crumbled feta

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. In a large pan, heat olive oil. Add meat and onion and cook until brown (approx. 10 minutes). Add tomato, tomato sauce, and wine. Bring to a boil. Reduce heat to low and simmer, covered for 20 minutes.
3. Remove lid and add salt/pepper. Simmer for 10 more minutes and set aside.
4. Cut the unpeeled eggplant into 1/2 inch slices. Line a baking tray with parchment paper and arrange slices in a single layer. Sprinkle with sale and bake for 15 minutes.
5. Take a baking dish and place a layer of eggplant slices on the bottom. Spread a layer of meat sauce. Add another layer of eggplant and then a layer of meat sauce. Top with feta. Bake for 30 minutes and then let rest 5 minutes before serving.