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Ingredients
- 1 large eggplant (about 1 lb)
- 1 ½ teaspoons kosher salt, divided
- 1 large sweet onion
- Nonstick aluminum foil
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons ground cinnamon
- 1 teaspoon dried oregano
- ½ teaspoon pepper
- 1 lb ground lamb
- ¼ cup red wine (or beef broth)
- 1 ½ cups roasted garlic pasta sauce
- Cooking spray
- ¼ cup panko bread crumbs
- 1 ½ cups Alfredo sauce
- ½ cup grated Parmesan cheese (optional)
Prep
Steps
- Cut ends off eggplant and slice lengthwise into ½-inch-thick slices. Place in colander and sprinkle with 1 teaspoon salt. Toss to coat and let drain 30 minutes (or up to 2 hours), pressing gently to remove any additional moisture. Chop onions.
- Preheat oven to 350°F; line baking sheet with foil. Preheat large sauté pan on medium 2–3 minutes. Place oil and onions in pan; cook 8–10 minutes, stirring occasionally, or until well browned. Stir in cinnamon, oregano, pepper, and remaining ½ teaspoon salt; cook 1 more minute.
- Add lamb and cook 4–5 minutes, stirring to crumble meat, and until no pink remains and lamb is 160°F. Pour in wine and pasta sauce; simmer 10 minutes, stirring occasionally.
- Coat deep 9-inch square baking dish with spray, then spread bread crumbs in single layer in bottom of dish. Place one-half eggplant slices in single layer over bread crumbs. Pour meat mixture evenly over eggplant. Place remaining one-half eggplant slices over meat mixture. Pour Alfredo evenly over eggplant, then sprinkle with Parmesan (if using).
- Place dish on baking sheet; bake 40–45 minutes or until eggplant is very tender and top has browned. Cool 10 minutes before slicing. Serve.
Amount per ⅑ recipe serving: Calories 210, Total Fat 12g, Sat Fat 4.5g, Trans Fat 0g, Chol 45mg, Sodium 790mg, Total Carb 14g, Fiber 2g, Sugars 6g, Protein 11g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%