Ingredients

• 1 large (about 450g) eggplant, ends trimmed, thinly sliced crossways
• Olive oil spray
• 250g dried macaroni pasta
• 800g lamb mince
• 1 small brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 800g can diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano leaves
• 500g Tamar Valley Greek Style Yoghurt
• 2 eggs, lightly whisked
• 2 tablespoons dried (packaged) breadcrumbs
• 1/3 cup shredded parmesan

Method

• Step 1 Preheat oven to 180°C. Spray both sides of the eggplant with oil. Heat a large non-stick frypan over medium-high heat. Cook half the eggplant for 2-3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with remaining eggplant.
• Step 2 Meanwhile, cook the pasta in a large saucepan of salted boiling water following the packet directions. Drain.
• Step 3 Add the lamb to the frypan and cook, stirring with a wooden spoon to break up any lumps, for 3-4 minutes or until lamb changes colour. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens slightly. Add the tomato, tomato paste and oregano. Cook, stirring occasionally, for 10 minutes or until mixture thickens slightly.
• Step 4 Whisk together the yoghurt and egg in a large bowl. Season with salt and pepper. Add the pasta and stir until well combined.
• Step 5 Place half the eggplant in the base of six 500ml (2-cup) capacity oven-proof dishes. Top with the mince mixture and remaining eggplant. Top with the pasta mixture. Combine the breadcrumbs and parmesan in a bowl. Sprinkle over the top of the pasta. Bake in oven for 30 minutes or until golden.