To prepare the eggplant, salt both sides of each piece and place in a colander in a single layer for about 1 hour to drain. Rinse, pat dry, and set aside Brown the meat in a medium size skillet over medium heat. Drain off the fat and liquid and remove the meat to a bowl or plate. Using the same skillet, cook the onion and garlic, stirring, over medium heat until softened. To make the sauce, add the rest of the ingredients, except the feta cheeseand dill, and simmer until hot and slightly thickened, 15-20 minutes. Layer in the slow cooker in this order: sauce, eggplant, meat, sauce, eggplant, meat, sauce. Sprinkle the feta cheese on top and the dill on top of that. Cover, set on low, and cook for 7-9 hours, or set on high and cook for 2-3 hours. Contributor: Lora Brody Plugged In Posted to MM-Recipes Digest by Jack Elvis
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|Serving Size: 1 Serving (21g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 11 (19%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 70.3mg||2 %|
|Potassium 36.5mg||1 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 11.2g|
|Protein 0.8g||1 %|
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Calories per serving: 58
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