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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
½ cup finely grated Parmesan cheese
Greek salad, to serve
How to make it
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.
SPRAY the eggplant with oil then cook under a preheated grill for 6 minutes until golden brown on both sides.
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.
BAKE in a moderate oven 180
C for 30 minutes. Spoon onto serving plates with Greek salad. Serve immediately.
Recipe or Meal Type
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