I’ve made it with ground beef and even ground turkey. I did use ground lamb for the recipe below.
My husband who is not a big fan of eggplant loved it.
- Olive oil cooking spray
- 2 large eggs, at room temperature, lightly beaten
- ¾ cup plain lowfat Greek yogurt
- at room temperature 2 large eggplants
- 1½ teaspoons kosher salt
- divided 1 tablespoon olive oil
- 1 large onion, finely chopped
- (8 oz) 1 lb. lean ground lamb
- 1 tablespoon minced garlic
- 1 (15 oz) can diced tomatoes, drained (6 oz tomatoes)
- ½ teaspoon dried coriander
- ½ teaspoon dried oregano
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper
- divided ½ cup (2 oz) shredded part-skim Mozzarella cheese
1. Preheat oven to 500 degrees F. Line a large baking sheet with foil and spray it with olive oil cooking spray. Take eggs and yogurt out of the fridge to allow them to get to room temperature.
2. Partially peel the eggplants, leaving some unpeeled stripes. Slice crosswise into ½-inch-thick rounds. Arrange in a single layer on the prepared baking sheet, spray with olive oil cooking spray, sprinkle with ½ teaspoon kosher salt, and roast 10 minutes. Turn to the other side and roast 10 more minutes. Eggplant slices might appear too big to fit in your pan when raw, but they will noticeably shrink during baking.
3. While eggplants are roasting, in a large skillet, heat the olive oil over medium-high heat, 3 minutes. Add the onion and the meat and sauté until meat is browned, about 5 minutes, stirring frequently and breaking it up as it cooks. Add the garlic and cook 1 more minute.
4. Stir in the tomatoes, coriander, oregano, cinnamon, cumin, ½ teaspoon kosher salt and ⅛ teaspoon black pepper. Cook, uncovered, stirring occasionally, about 10 minutes, or until liquids have evaporated.
5. Lower the oven temperature to 375 degrees F. Spray a shallow rectangular 2-quart baking dish (a shallow square 9-inch baking dish will probably work too) with olive oil spray.
6. Arrange half of the eggplant slices in the bottom of the prepared baking dish. Spread the meat mixture over the eggplant slices, pressing to flatten. Cover with the remaining eggplant slices.
7. Whisk together the eggs, yogurt and remaining ½ teaspoon kosher salt and ⅛ teaspoon black pepper until creamy, and pour over the eggplants. Sprinkle the cheese on top. Bake, uncovered, 40 minutes, until top is golden and set.
8. Remove from oven. Carefully pour out any liquids that might have accumulated in the bottom of the pan. Place the pan on a wire rack and allow to slightly cool and set, about 10 minutes. Cut into 8 portions and serve