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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 500 gm grnd lamb
- 1 x onion, minced
- 1 tsp Gregg's crushed garlic or possibly 1-2 cloves fresh garlic
- 1 pkt Maggi bacon and mushroom soup mix
- 1/4 c. dry white wine
- 1/4 c. water
- 1 x 400 gram can Trident tomatoes
- 1 tsp Gregg's oregano or possibly minced fresh oregano
- 250 gm Diamond pasta spirals
- 2 x eggplants cut into 1cm slices
- 2 Tbsp. extra virgin olive oil, (2 to 3)
- 370 gm Prima Dolmio fresh cream and basil pasta sauce
- 2 x Large eggs
- 1/2 c. Mainland grated cheese
- 1/2 c. fresh breadcrumbs
Direcciones
- Heat oil in a saute/fry pan and brown the lamb, onion and garlic over a high heat.
- Mix together the soup mix, wine and water and add in to the meat with the tomatoes and herbs.
- Stir and simmer till rich and fragrant.
- Meanwhile, cook and drain the pasta and place into an oiled ovenproof dish.
- Top with the meat mix. Place the eggplant slices in a layer over the meat, brush with oil, then place the dish under a warm grill till the eggplant is golden.
- Whisk together the Large eggs and pasta sauce.
- Pour over the eggplant, sprinkle with cheese and breadcrumbs, then bake at 200 C for 45 min till golden brown and bubbling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 580g | |
| Recipe makes 4 servings | |
| Calories 638 | |
| Calories from Fat 388 | 61% |
| Total Fat 43.27g | 54% |
| Saturated Fat 15.18g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 195mg | 65% |
| Sodium 217mg | 9% |
| Potassium 1202mg | 34% |
| Total Carbs 32.86g | 9% |
| Dietary Fiber 13.1g | 44% |
| Sugars 10.48g | 7% |
| Protein 29.47g | 47% |
