Ingredients
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
TOPPING
425g tub fresh creamy carbonara sauce
1 egg, lightly beaten
1½ cups grated Tasty cheese
Method
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Cut eggplants lengthways into ½cm thick slices. Place in a single layer on two trays. Sprinkle salt over both sides. Stand for 15 minutes.
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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.
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Cook in a hot oven (200C), turning halfway, for about 30 minutes, or until tender. Remove.
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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.
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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.
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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.
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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.
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Cook in a moderate oven (180C) for about 45 to 50 minutes, or until golden brown. Remove. Stand for 10 minutes.
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Serve with salad leaves.
