2 medium eggplants (450g each), trimmed
2 teaspoons sea salt flakes
¼ cup olive oil
1 onion, finely chopped
500g lamb mince
2 tablespoons tomato paste
1 teaspoon mixed spice
1 teaspoon dried oregano leaves
400g jar red wine and garlic pasta sauce
Mixed salad leaves, to serve
425g tub fresh creamy carbonara sauce
1 egg, lightly beaten
1½ cups grated Tasty cheese
Cut eggplants lengthways into ½cm thick slices. Place in a single layer on two trays. Sprinkle salt over both sides. Stand for 15 minutes.
Rinse eggplant well under cold water. Drain. Pat dry with absorbent kitchen paper. Brush with 2 tablespoons of the oil. Return to trays lined with baking paper.
Cook in a hot oven (200C), turning halfway, for about 30 minutes, or until tender. Remove.
Meanwhile, heat remaining oil in a large frying pan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add lamb. Cook, stirring to break up mince for about 5 minutes, or until browned. Add paste, spice and oregano. Cook, stirring for 1 minute.
Add pasta sauce and 1/2 cup water. Bring to boil. Gently boil for about 10 minutes, or until slightly thickened. Season with salt and pepper. Remove from heat.
Layer half the eggplant over base of an oiled 24cm square x 6cm deep, ovenproof dish (10-cup capacity). Top with meat sauce and remaining eggplant.
To make topping, combine carbonara sauce, egg and half the cheese in a bowl. Mix well. Pour over eggplant. Spread evenly. Sprinkle with remaining cheese.
Cook in a moderate oven (180C) for about 45 to 50 minutes, or until golden brown. Remove. Stand for 10 minutes.
Serve with salad leaves.