Sumptuous Mediterranean Eggplant and Lamb Bake with Heavenly Herbs

Ingredients

• 2 tablespoons olive oil extra virgin
• 1 pound ground lamb
• 2 large eggplants sliced into rounds
• 1 large onion chopped
• 4 cloves garlic minced
• 1 teaspoon cumin ground
• 1 teaspoon cinnamon ground
• 1 cup canned tomatoes crushed
• 1 cup chicken broth low sodium
• 1 tablespoon fresh mint chopped
• 1 tablespoon fresh parsley chopped
• 1/2 cup feta cheese crumbled
• to taste salt and pepper

Instructions

1. 1 Preheat your oven to 375°F (190°C).
2. 2 Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced eggplant and cook until soft and golden, about 5 minutes on each side. Remove and set aside.
3. 3 In the same skillet, add the remaining olive oil and sauté the chopped onion and minced garlic until fragrant and translucent, about 5 minutes.
4. 4 Add the ground lamb to the skillet, breaking it up with a spoon, and cook until browned. Drain any excess fat.
5. 5 Stir in the cumin, cinnamon, crushed tomatoes, and chicken broth. Allow the mixture to simmer for about 10 minutes to thicken and develop flavor.
6. 6 Layer half of the cooked eggplant slices at the bottom of a baking dish. Spoon half of the lamb mixture over the eggplant.
7. 7 Repeat the layering with the remaining eggplant and lamb mixture. Sprinkle the top with crumbled feta cheese.
8. 8 Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbling.
9. 9 Remove from the oven and let it rest for a few minutes. Garnish with fresh mint and parsley before serving.