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.
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Recipe Information
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
Instructions
Preheat oven to 200°C (392°F).
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.
Roast the eggplant slices in the preheated oven for 20 minutes, flipping them halfway through, until golden and tender.
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.
Add the ground lamb to the skillet. Cook, breaking it up with a wooden spoon, until browned, about 5-7 minutes.
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.
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.
Sprinkle grated Parmesan cheese over the top layer.
Bake in the oven for 25-30 minutes until the top is bubbly and golden brown.
Remove from the oven and let the dish rest for 5 minutes. Garnish with the remaining chopped parsley before serving.
Nutrition Facts
Calories |
3222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.5 g | 287% | |
| Saturated Fat | 84.6 g | 423% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 6595 mg | 287% | |
| Total Carbohydrate | 105.3 g | 38% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 59.4 g | ||
| Protein | 203.6 g | 407% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 2249 mg | 173% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 5630 mg | 120% | |
*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.
