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.
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|Serving Size: 1 Serving (385g)|
|Recipe Makes: 8|
|Calories from Fat: 317 (66%)|
|Amt Per Serving||% DV|
|Total Fat 35.3g||47 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 343.1mg||106 %|
|Sodium 380.2mg||13 %|
|Potassium 757.2mg||20 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 9.6g|
|Protein 28.4g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 481
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