INGREDIENTS
1 Onion, finely chopped
1 clove Garlic, crushed
500g minced Lamb
500g jar Tomato or Chargrilled Vegetable Pasta Sause
1/4 cup chopped Parsley
2 tsp dried Oregano
1/2 tsp Cinnamon
1 Eggplant (440g), cut into 1cm thick slices
Oil spray
250ml Philadelphia Cream for Cooking (try Extra light Philly & milk mix - blended)
2 Eggs
1/2 cup finely grated Parmesan Cheese
METHOD
Saute the onion and garlic for 2 minutes. Add the mince and cook until well browned. Add pasta sauce, parsley, oregano and cinnamon and simmer for 10 minutes.
Spray the eggplant with oil then cook under a preheated grill for 4-6 minutes until golden brown on both sides.
Layer eggplant and meat sauce in a greased 2 litre capacity baking dish.
Whisk together the Philly, eggs and Parmesan. Pour over the dish. Bake at 180 deg C for 20 - 30 minutes.
Spoon onto serving plates and serve with Greek Salad.
Serves: 4-6
Preparation time: 25 minutes
Cooking time: 1 hour