Lamb and Eggplant Aubergine Stack

Elevate your dinner table with this luxurious Lamb and Eggplant Aubergine Stack, a Mediterranean-inspired dish bursting with robust flavors and creamy textures. Tender roasted eggplant slices are layered with a spiced ground lamb mixture infused with cinnamon, cumin, and a rich tomato base, creating a warm and comforting medley of savory notes. Fresh mozzarella and a Parmesan topping add a delightfully gooey and golden finish, making each bite irresistibly indulgent. This one-pan wonder is not only visually stunning but also easy to prepare in under 90 minutes. Serve it with a side of crusty bread or a fresh green salad for a memorable meal that’s perfect for family dinners or special occasions alike.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 large Eggplants (aubergines)
• 4 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 500 grams Ground lamb
• 1 medium, finely chopped Yellow onion
• 3 minced Garlic cloves
• 400 grams Canned diced tomatoes
• 2 tablespoons Tomato paste
• 2 tablespoons, chopped Fresh parsley
• 0.5 teaspoon Ground cinnamon
• 1 teaspoon Ground cumin
• 200 grams, sliced Fresh mozzarella
• 50 grams, grated Parmesan cheese

Directions

Step 1

Preheat oven to 200°C (392°F).

Step 2

Slice the eggplants into 1 cm thick rounds. Lay them on a baking sheet lined with parchment paper, brush with 2 tablespoons of olive oil, and sprinkle with salt and pepper.

Step 3

Roast the eggplant slices in the preheated oven for 20 minutes, flipping them halfway through, until golden and tender.

Step 4

While the eggplants are roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened and fragrant.

Step 5

Add the ground lamb to the skillet. Cook, breaking it up with a wooden spoon, until browned, about 5-7 minutes.

Step 6

Stir in canned diced tomatoes, tomato paste, cinnamon, cumin, and half of the parsley. Bring to a simmer, reduce heat, and let it cook for 10 minutes until the sauce thickens. Adjust seasoning with additional salt and pepper, if needed.

Step 7

In a greased baking dish, layer the roasted eggplant slices, the lamb mixture, and slices of fresh mozzarella. Repeat the layers until all ingredients are used, finishing with mozzarella on top.

Step 8

Sprinkle grated Parmesan cheese over the top layer.

Step 9

Bake in the oven for 25-30 minutes until the top is bubbly and golden brown.

Step 10

Remove from the oven and let the dish rest for 5 minutes. Garnish with the remaining chopped parsley before serving.

Nutrition Facts

Serving size	(2376.4g)

Amount per serving	% Daily Value*
Calories	3221.8

Total Fat 223.5g	0%
Saturated Fat 84.6g	0%
Polyunsaturated Fat 17.2g
Cholesterol 662.5mg	0%
Sodium 6594.6mg	0%
Total Carbohydrate 105.3g	0%
Dietary Fiber 42.2g	0%
Total Sugars 59.4g
Protein 203.6g	0%

Vitamin D 52IU	0%
Calcium 2249.0mg	0%
Iron 17.8mg	0%
Potassium 5630.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.9%

Protein: 25.1%

Carbs: 13.0%