Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Cut eggplant into thin slices, sprinkly with salt, cover with plate and weight; leave for about 30 minutes. Pat dry with a paper towel.
Heat 3 tablespoons oil in a large pan. Cook onion and garlic until softened. Add lamb and cook over high heat until browned.
Stir in the flour, canned tomatoes, herbs and seasonings. Bring to a boil, reduce heat and simmer for 20 minutes.
Heat remaining oil in frying pan. Add eggplant slices and cook until golden on both sides.
Preheat oven to 350. Arrange 1/2 of the eggplant slices in a large, shallow ovenproof dish. Then add a layer of 1/2 of the fresh tomatoes.
Top with 1/2 of the meat and tomato mixture. Repeat with another layer of each.
Beat together yogurt, eggs and cheeses. Pour over the top.
Bake 35-40 minutes until golden and bubbling.
