Preheat oven to 190'C.
Heat a large saucepan over high heat. Add onion, garlic and mince and cook for 5-6 minutes or until brown.
Add mushrooms, tomatoes, stock and herbs. Bring to the boil. Reduce heat to low and simmer uncovered, stirring for 10 minutes or until mixture thickens.
Spoon half mince mixture into a large ovenproof baking dish. Cover with eggplant slices. Spoon over remaining mince. Arrange sliced potatoes on top in an overlapping layer.
Beat egg, cottage cheese and yoghurt in a bowl until smooth. Season to taste with salt and pepper. Spread over potatoes and bake in oven for 45 minutes or until topping is set and golden brown.
4.5 points / 4 serves
|Potato. Parboiled. Sliced||400g|
|Whole Eggplant. Thinly Sliced||1|
|Fresh Thyme (or Oregano). Chopped||1 Tsp|
|Whole Stock Cube (vegetable). Dissolved In 2/3 Cup (150ml) Hot Water||1|
|Canned Chopped Tomatoes||400g|
|Mushrooms. Finely Sliced||175g|
|Extra Lean Lamb Mince||400g|
|Garlic. Crushed||2 Clove|
|Medium Onion. Finely Chopped||1|
|Whole Egg. Lightly Beaten||1|
|Low Fat Cottage Cheese (or Low-fat Ricotta)||100g|
|Skim Plain Yoghurt||150g|