Published : June 07, 2015

A traditional Greek dish of layered eggplant and tomato.

Preparation time: 40 minutes

Cooking time: 45 minutes

Serves: 6


1 medium eggplant, cut into 1cm slices
400g lean lamb mince
1 large onion, finely chopped
2 cloves garlic, crushed
1 large carrot, peeled and grated
425g can crushed tomatoes with herbs
1 tbsp tomato paste
1/3 cup white wine (optional)
1 bay leaf
Olive oil spray

Cheesy sauce

1 ¼ cups low-fat milk
1 ½ tbsp plain flour
15g Parmesan cheese, grated
1 cup reduced-fat ricotta
Pinch cayenne pepper
Pinch ground nutmeg 


  • Preheat oven to 180°C.
  • Sprinkle eggplant with salt and leave for 30 minutes.
  • Heat a non-stick frypan and cook lamb over medium-high heat until browned.
  • Remove lamb and cook the onion and garlic in meat juices until softened.
  • Return the meat. Add carrot, tomatoes, tomato paste, wine and bay leaf. Cover and simmer for 15-20 minutes.
  • Heat the grill.
  • Rinse eggplant slices with water and pat dry with paper towels.
  • Spray lightly with oil and grill until golden on each side.
  • Lay half the slices in an oblong baking dish (30cm x 20cm).
  • Cover with half the meat sauce. Repeat.
  • In a saucepan, mix a little milk and flour until smooth.
  • Remove from heat and stir through Parmesan cheese.
  • Stir in ricotta, cayenne pepper and nutmeg.
  • Pour over dish and bake for 40 minutes, until golden brown. 

Flourish note: This recipe has 16 serves of vegetables! 

Recipe and image source: Go for 2&5® and Horticulture Australia

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