25 Mins
Prep time
60 Mins
Cooking time
Serves 4

What you need

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 500g minced lamb
  • 500g jar tomato or char grilled vegetable pasta sauce
  • ¼ cup chopped parsley
  • 2 teaspoons dried oregano
  • ½ teaspoon cinnamon
  • 1 eggplant (440g), cut into 1cm thick slices
  • Olive oil spray
  • 2 large potatoes, cooked and cut into 1cm thick slices
  • 250ml PHILADELPHIA Original Cream For Cooking
  • 2 eggs
  • ½ cup finely grated Parmesan cheese
  • Greek salad, to serve

How to make it

  1. HEAT the oil in a large frypan and saute the onion and garlic for 2 minutes. Add the mince and cook until well browned. Add pasta sauce, parsley, oregano and cinnamon and simmer for 10 minutes.
  2. SPRAY the eggplant with oil then cook under a preheated grill for 6 minutes until golden brown on both sides.
  3. LAYER eggplant, potato and meat sauce in a greased 2 litre capacity baking dish. Whisk together the PHILLY, eggs and Parmesan. Pour over the lamb.
  4. BAKE in a moderate oven 180°C for 30 minutes. Spoon onto serving plates with Greek salad. Serve immediately.