Heat the oil in a large frypan and sauté 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 180C for 30 minutes. Spoon onto serving plates with Greek salad. Serve immediately.
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