Ingredients: 2 large eggplants, thinly sliced,2 teaspoons olive oil,1 pound lean ground lamb (can substitute beef, Salt and pepper,1 teaspoon finely chopped garlic,14 ounces can diced tomatoes, undrained,3 teaspoons chopped fresh parsley,2 eggs,10 ounces fl lowfat plain yogurt, drained (see below for instructions on how to drain yogurt),1 1/2 cups finely grated Parmesan cheese
- Lay the eggplant slices in a single layer over paper towels. Lightly salt both sides of eggplant slices and allow to sit for 20-30 minutes. Pat dry.
- Heat a skillet to medium-high heat.
- Brush a very thin layer of olive oil on each side of each eggplant slice.
- Add eggplant slices in a single layer in the skillet and brown on both sides. Set aside. (You will have to do this in batches) Repeat with remaining slices.
- Add lamb to skillet and brown for 5 minutes, crumbling with spatula and stirring as needed. Season with salt and pepper.
- Add the onion slices and garlic and saute for another 7-8 minutes or until onion softens.
- Add tomatoes and parsley and bring to a boil. Quickly reduce to a simmer and allow to cook for 15-20 minutes, stirring occasionally, until everything is completely tender. Taste and add salt and pepper as needed.
- Arrange half of the eggplant slices in a single laer in an oven-proof 13X9 baking dish.
- Add the lamb-tomato mixture, and then layer the remaining eggplant slices on top.
- Beat the eggs in a bowl until doubled in size and foamy (I used my stand mixer for this).
- Add yogurt and continue beating until the entire mixture is fluffy.
- Add salt and pepper to taste.
- Pour egg mixture over the eggplant slices, spreading out in an even layer.
- Sprinkle Parmesan on top.
- Bake in a 350 degree oven for 40-45 minutes or until golden brown on top.