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Nice and easy, delicious, too. My husband absolutely loved it. I made two servings with a half pound of ground lamb, the chopped flesh of another small eggplant, one guajillo pepper (dried), smoked garlic, and one small (8 oz.) can no-salt-added tomato sauce so I could salt to taste. I also added 1/4 tsp. ground cinnamon and 2 tablespoons of pine nuts to the mixture. I had some leftover fresh breadcrumbs which I mixed with the cheese for the topping, so it looks a little different in the photo than it would with just the cheese. We had it with some quinoa and a green salad, but bread would be great instead of quinoa. Whenever I see some nice smallish eggplants I'll be making this!