• 4 pounds Ohio ground lamb
  • 1 teaspoon coriander
  • 1 teaspoon marjoram
  • 1 cup Ohio onion, diced
  • 6 garlic cloves
  • 1/2 cup pine nuts
  • 2 large Ohio eggplant, 1-inch slice
  • salt and pepper to taste
  • 1/2 cup olive oil
  • 1 28-ounce can stewed tomatoes
  • 2 cups long-grain rice, uncooked
  • 1/4 pound Vermicelli
  • 3/4 cup Feta cheese, crumbled
  • Ohio parsley



Sauté ground lamb and drain excess fat. Add coriander and marjoram. Sweat onion and garlic. Add ground lamb mixture; cooking until combined. Reserve. Toast pine nuts and add to lamb mixture. Place sliced eggplant on tray. Salt, pepper, and brush with olive oil. Hold 10 minutes. Place remaining olive oil in pan and lightly sauté eggplant. Place half of the can of stewed tomatoes in baking dish. Layer eggplant and lamb mixture on top of each other. Repeat. Toothpick eggplant and lamb mixture together. Place 1 tablespoon stewed tomatoes on top. Cover and bake in 350ºF oven 35 minutes. Remove and let rest 5 minutes. Cook rice and Vermicelli according to package directions. Place on dish. Cover with eggplant stacks. Top with crumbled Feta cheese and parsley.