- 1 large eggplant (500g)
- 1/4 cup olive oil
- 1 onion, finely chopped
- 500g lamb mince
- 1 tablespoon fresh rosemary, finely chopped
- 400g can crushed tomatoes
- 2 tablespoons tomato paste
- 145g Continental Value Pack Pasta & Sauce Creamy Bacon Carbonara
- 1 cup grated mozzarella cheese
| - Lightly grease an ovenproof baking dish (8-cup capacity)
- Trim top and base of eggplant. Cut lengthways into 12 slices (approx 1/2cm thick). Brush evenly with 2 tablespoons of the oil
- Heat a large, non-stick frying pan over a high heat. Add eggplant in three batches. Cook, for about 1 to 2 minutes on each side, or until tender. Remove
- Heat remaining oil in same, clean frying pan. Add onion. Cook, stirring occasionally over a medium heat, until soft. Add lamb and rosemary. Cook, stirring to break up mince, for about 5 minutes, or until browned
- Add tomatoes and paste. Gently boil, stirring occasionally, for about 10, or until thickened
- Prepare Pasta & Sauce according to stovetop directions on packet
- To assemble, arrange half the eggplant slices over base of prepared baking dish, in a single layer. Top with lamb mixture, then remaining eggplant slices. Spoon over pasta. Spread evenly. Sprinkle with cheese
- Cook in a hot oven (200°C) for about 25 minutes, or until top is golden brown. Stand 20 minutes
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