Layered Eggplant and Spiced Ground Lamb Casserole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Layered Eggplant and Spiced Ground Lamb Casserole

YOUR SOLIN GENERATED RECIPE

Layered Eggplant and Spiced Ground Lamb Casserole

A hearty layered casserole featuring spiced ground lamb and tender roasted eggplant slices, intermingled with a vibrant tomato sauce and finished with dollops of creamy part-skim ricotta cheese. This dish offers a satisfying mix of rich, aromatic flavors with a delicate balance between savory spices and subtle sweetness from the vegetables.

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NUTRITION

600kcal
Protein
45.7g
Fat
38.2g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Lamb

1 medium Eggplant

1/4 cup Part-skim Ricotta Cheese

1/2 cup Tomato Sauce

1/4 cup Chopped Onion

2 cloves Minced Garlic

1 tsp Ground Cumin

1 tsp Ground Coriander

1/2 tsp Ground Cinnamon

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the eggplant into 1/4-inch rounds, lightly salt them, and set aside for 10 minutes to draw out moisture. Then pat dry with a paper towel.

  • 3

    In a skillet over medium heat, sauté the chopped onion and minced garlic until softened.

  • 4

    Add the ground lamb to the skillet. Season with salt, pepper, ground cumin, ground coriander, and ground cinnamon. Cook until the lamb is browned and crumbled.

  • 5

    Stir in the tomato sauce and let the mixture simmer for a few minutes to meld the flavors.

  • 6

    In a casserole dish, layer half of the eggplant slices, then spread the lamb mixture evenly over the eggplant.

  • 7

    Top with the remaining eggplant slices and dollop the part-skim ricotta cheese over the top.

  • 8

    Cover the dish with foil and bake for 25-30 minutes, allowing the flavors to combine and the eggplant to become tender.

  • 9

    Remove the foil and bake for an additional 5 minutes to lightly brown the ricotta. Serve warm.

Layered Eggplant and Spiced Ground Lamb Casserole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Layered Eggplant and Spiced Ground Lamb Casserole

YOUR SOLIN GENERATED RECIPE

Layered Eggplant and Spiced Ground Lamb Casserole

A hearty layered casserole featuring spiced ground lamb and tender roasted eggplant slices, intermingled with a vibrant tomato sauce and finished with dollops of creamy part-skim ricotta cheese. This dish offers a satisfying mix of rich, aromatic flavors with a delicate balance between savory spices and subtle sweetness from the vegetables.

NUTRITION

600kcal
Protein
45.7g
Fat
38.2g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Lamb

1 medium Eggplant

1/4 cup Part-skim Ricotta Cheese

1/2 cup Tomato Sauce

1/4 cup Chopped Onion

2 cloves Minced Garlic

1 tsp Ground Cumin

1 tsp Ground Coriander

1/2 tsp Ground Cinnamon

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the eggplant into 1/4-inch rounds, lightly salt them, and set aside for 10 minutes to draw out moisture. Then pat dry with a paper towel.

  • 3

    In a skillet over medium heat, sauté the chopped onion and minced garlic until softened.

  • 4

    Add the ground lamb to the skillet. Season with salt, pepper, ground cumin, ground coriander, and ground cinnamon. Cook until the lamb is browned and crumbled.

  • 5

    Stir in the tomato sauce and let the mixture simmer for a few minutes to meld the flavors.

  • 6

    In a casserole dish, layer half of the eggplant slices, then spread the lamb mixture evenly over the eggplant.

  • 7

    Top with the remaining eggplant slices and dollop the part-skim ricotta cheese over the top.

  • 8

    Cover the dish with foil and bake for 25-30 minutes, allowing the flavors to combine and the eggplant to become tender.

  • 9

    Remove the foil and bake for an additional 5 minutes to lightly brown the ricotta. Serve warm.