6 servings.

Recipe from

Oxmoor House

Recipe Time

Prep: 45 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 248
Caloriesfromfat 28 %
Fat 7.8 g
Satfat 2.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 22.9 g
Carbohydrate 23.3 g
Fiber 4.2 g
Cholesterol 59 mg
Iron 0.0 mg
Sodium 685 mg
Calcium 0.0 mg


2 small eggplants (about 3/4 pound each)
Olive-oil flavored vegetable cooking spray
1 pound lean ground lamb (or ground round)
1 (27 1/2-ounce) jar fat-free chunky spaghetti sauce with mushrooms
1 teaspoon ground cinnamon
1/2 teaspoon pepper
1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of mushroom soup
1/3 cup water
2 tablespoons fine, dry breadcrumbs
2 tablespoons freshly grated Parmesan cheese


Peel eggplants, and cut crosswise into 1/4-inch-thick slices. Place on a large baking sheet coated with cooking spray. Coat slices with cooking spray. Bake at 375° for 25 minutes or until eggplant is tender and lightly browned, turning once. Let cool slightly.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add meat, and cook until browned, stirring until it crumbles. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.

Return meat to skillet; add spaghetti sauce, cinnamon, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until meat mixture is thickened, stirring occasionally.

Coat an 11- x 7- x 1 1/2-inch baking dish with cooking spray; place half of eggplant slices in dish; top with half of meat mixture. Repeat layers with remaining eggplant slices and remaining meat mixture. Combine soup and water in a medium bowl, stirring until smooth; pour over meat mixture. Combine breadcrumbs and cheese in a small bowl. Sprinkle crumb mixture over soup mixture. Bake, uncovered, at 375° for 25 minutes or until browned and bubbly.