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INGREDIENTS
1 large eggplant (about 1 lb)
11/2 teaspoons kosher salt, divided
1 large sweet onion, coarsely chopped
1 tablespoon extra-virgin olive oil
2 teaspoons ground cinnamon
1 teaspoon dried oregano
1/2 teaspoon pepper
1 lb ground lamb
1/4 cup red wine (or beef broth)
11/2 cups chunky roasted garlic pasta sauce
Cooking spray
1/4 cup panko bread crumbs
11/2 cups Alfredo sauce
1/2 cup grated Parmesan cheese (optional)
Nonstick aluminum foil
STEPS
1. Preheat oven to 350°F. Preheat large saute pan on medium 2-3 minutes. Place oil and onions in pan; cook 8-10 minutes, stirring occasionally, or until well browned. Stir in cinnamon, oregano, pepper, and remaining 1/2 teaspoon salt ; cook 1 more minute.
2. Add lamb and cook 4-5 minutes, stirring to crumble meat, and until no pink remains. Pour in wine and pasta sauce; simmer 10 minutes, stirring occasionally.
3. Coat deep 9-inch square baking dish with spray, then spread bread crumbs in single layer in bottom of dish. Place one -half eggplant slices in single layer over bread crumbs. Pour meat mixture evenly over eggplant. Place remaining one-half eggplant slices over meat mixture. Pour Alfredo evenly over eggplant , then sprinkle with Parmesan (if desired).
4. Place dish on foil-lined baking sheet; bake 40-45 minutes or until eggplant is very tender and top has browned. Cool 10 minutes before slicing. Serve.
Nutritional Information
CALORIES (per 1/9 recipe) 230kcal; FAT 14.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 60mg; SODIUM 850mg; CARB 14g; FlBER 2.00g; SUGARS 7g; PROTEIN 11g; CALC 4%; VITA 0%; VIT C 0%; IRON 6%