1 tbsp olive oil
2 cloves garlic, finely chopped
2 onions, chopped
1 kg lamb mince
700ml tomato puree
1 cup beef stock
1/2 tsp ground cinnamon
1/4 cup chopped mint
2 tbsp chopped flat-leaf parsley
cracked black pepper
3 eggplants (~1.5kg), thinly sliced
olive oil, extra
1 1/2 cups grated mozzarella
1 cup grated parmesan cheese
Place large, deep frying pan (I used a big saucepan) over medium heat.
Add oil, garlic & onion & cook for 4 minutes or until soft.
Add meat & cook for 5 minutes or until browned.
Add puree, stock, cinnamon, mint, parsley, salt & pepper & cook for 15-20 minutes or until reduced & thick.
Set aside to cool.
Meanwhile, sprinkle eggplant slices with salt & set aside for 15 minutes.
Rinse & pat dry with paper towel.
Brush eggplant lightly with oil & cook in batches in large, non-stick frypan over medium heat until golden.
To assemble, place 1/3 of eggplant slices in base of 22cm square ovenproof dish.
Top with 1/3 cheeses & 1/2 meat sauce.
Continue layering, finishing with layer of cheese.
Place in preheated 170ºC oven & cook for 35 minutes or until cheese is golden.
Serve with crusty bread (& Greek salad!).