|All purpose flour||1 1⁄2 Tablespoon|
|Lean ground lamb||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Bottled minced garlic||2 Teaspoon|
|Garlic onion pasta sauce||1 Cup (16 tbs)|
|White cream sauce mix||1 3⁄4 Ounce (1 Package)|
|Fat free milk||2 Ounce (2 Tablespoon)|
|Grated fresh parmesan cheese||1⁄2 Cup (8 tbs)|
1. Peel eggplant, cut into 1/2-inch pieces to measure 4 1/2 cups. Combine eggplant and flour in a zip-top plastic bag, seal bag, and shake to coat.
2. Cook lamb, onion, cinnamon, and garlic in a large nonstick skillet over medium heat until lamb is browned, stirring to crumble. Drain and
return lamb mixture to skillet. Add eggplant, cook 6 minutes or until tender, stirring occasionally. Stir in pasta sauce. Reduce heat, and simmer, uncovered, 5 minutes.
3. Combine 1/2 cup white cream sauce mix and milk in a small saucepan, stirring with a whisk until well blended. Bring mixture to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer 1 minute, stirring constantly. Pour white cream sauce evenly over lamb mixture in skillet,- sprinkle evenly with Parmesan cheese. Cover and cook over medium heat 5 minutes or until cheese melts.