Make the sauce on the stovetop while the eggplant roasts in the oven so that both will be ready at the same time.
Oxmoor House OCTOBER 2006
1. Preheat oven to 350°.
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.
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.
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.
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.
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