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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