Prep Time
12 Mins
Cook Time
33 Mins
Yield
6 servings (serving size: 3 eggplant slices, 1 cup sauce, and 4 teaspoons cheese)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Cut eggplants into 1/2-inch-thick slices. Place 18 slices on a large baking sheet coated with cooking spray. Lightly coat eggplant with cooking spray. Cut remaining eggplant slices into 1/2-inch cubes. Bake eggplant slices at 350° for 33 minutes or until lightly browned, turning once.

Step 3

While eggplant bakes, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add cubed eggplant, and sauté 7 minutes or until tender and lightly browned. Remove eggplant from pan; set aside.

Step 4

Add lamb, onion, and garlic to pan; cook 8 minutes or until lamb is browned, stirring to crumble lamb. Drain mixture; return to pan.

Step 5

Stir in cinnamon and next 3 ingredients; cook 1 minute. Add tomatoes and cubed eggplant; reduce heat, and simmer 3 minutes. Stir in mint. Spoon sauce over roasted eggplant slices. Top evenly with cheese.

Oxmoor House Healthy Eating Collection

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