6 Serves
108 Mins
Place eggplant slices on paper towels, sprinkle with salt, and let them sit for 20 minutes to draw out moisture. Pat them dry thoroughly.
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Vitamin E
1 mg / 15 mgVitamin K
52 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
61 µg / 400 µgCalcium
160 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
400 mg / 1,250 mgPotassium
706 mg / 4,700 mgSodium
1050 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
7 g / 20 gCholesterol
206 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat a skillet over medium-high heat. Brush each eggplant slice with a thin layer of olive oil and sear in batches until golden brown on both sides. Set aside.
In the same skillet, brown the ground lamb, breaking it apart with a spatula. Season with salt and pepper.
Add the onion and garlic to the lamb, sautéing until the onion is softened, about 7 minutes.
Stir in the tomatoes and parsley, bring to a boil, then reduce heat and simmer for 15 minutes until the mixture thickens.
Layer half the eggplant in a baking dish, cover with the lamb-tomato mixture, and top with the remaining eggplant.
In a mixing bowl, beat the eggs until foamy, then whisk in the yogurt, salt, and pepper until fluffy. Pour this mixture over the eggplant layers and sprinkle with Parmesan cheese.
Bake in a preheated oven at 175°C for 45 minutes until the top is golden brown.
21
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