• 2 eggplants (large, thinly sliced)
  • 2 teaspoons olive oil
  • 1 pound ground lamb (lean, can substitute beef, Salt and pepper)
  • 1 yellow onions (small large or 2, thinly sliced, should be about 2 cups)
  • 1 teaspoon chopped garlic (finely)
  • 14 ounces diced tomatoes (undrained)
  • 3 teaspoons fresh parsley (chopped)
  • 2 eggs
  • 10 ounces lowfat plain yogurt (drained, see below for instructions on how to drain yogurt)
  • 1 1/2 cups grated parmesan cheese (finely)


  1. Lay the eggplant slices in a single layer over paper towels. Lightly salt both sides of eggplant slices and allow to sit for 20-30 minutes. Pat dry. Heat a skillet to medium-high heat. Brush a very thin layer of olive oil on each side of each eggplant slice. Add eggplant slices in a single layer in the skillet and brown on both sides. Set aside. (You will have to do this in batches) Repeat with remaining slices.
  2. Add lamb to skillet and brown for 5 minutes, crumbling with spatula and stirring as needed. Season with salt and pepper. Add the onion slices and garlic and saute for another 7-8 minutes or until onion softens. Add tomatoes and parsley and bring to a boil. Quickly reduce to a simmer and allow to cook for 15-20 minutes, stirring occasionally, until everything is completely tender. Taste and add salt and pepper as needed.
  3. Arrange half of the eggplant slices in a single laer in an oven-proof 13X9 baking dish. Add the lamb-tomato mixture, and then layer the remaining eggplant slices on top.
  4. Beat the eggs in a bowl until doubled in size and foamy (I used my stand mixer for this). Add yogurt and continue beating until the entire mixture is fluffy. Add salt and pepper to taste. Pour egg mixture over the eggplant slices, spreading out in an even layer. Sprinkle Parmesan on top.
  5. Bake in a 350 degree oven for 40-45 minutes or until golden brown on top. Serves 4.
  6. Draining yogurt results in a thicker consistency, much like Greek-style yogurt. Line a large bowl with several thicknesses of cheesecloth. Place the yogurt into the cheesecloth, then gather the ends and fasten them tightly with a rubber band. Hang the cheesecloth over the bowl, allowing it to drip the excess water into the bowl. (I suspended mine over the bowl by wrapping the ends of the cheesecloth around a chopstick and placing a binder clip to secure. You can also hang the cheesecloth over a cupboard knob and place the bowl underneath.) Allow to drip for at least 30 minutes, or longer if you want an even thicker yogurt.
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NutritionView more



Calories670Calories from Fat380
Total Fat42g65%
Saturated Fat19g95%
Trans Fat
Calories from Fat380
Total Carbohydrate31g10%
Dietary Fiber10g40%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


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