Greek Lamb over Roasted Eggplant

Ingredients

• 0.5 teaspoon pepper black
• 2 pound eggplants 
• 2 ounces feta cheese crumbled
• 2 tablespoons mint leaves fresh chopped
• 2  garlic cloves minced
• 0.3 teaspoon ground allspice 
• 0.8 teaspoon ground cinnamon 
• 1 pound lamb lean
• 1.3 cups onion diced
• 29 ounce petite-cut tomatoes diced undrained canned
• 0.3 teaspoon salt 

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 35
2. Cut eggplants into 1/2-inch-thick slices.
3. Place 18 slices on a large baking sheet coated with cooking spray. Lightly coat eggplant with cooking spray.
4. Cut remaining eggplant slices into 1/2-inch cubes.
5. Bake eggplant slices at 350 for 33 minutes or until lightly browned, turning once.
6. While eggplant bakes, heat a large nonstick skillet coated with cooking spray over medium-high heat.
7. Add cubed eggplant, and saut 7 minutes or until tender and lightly browned.
8. Remove eggplant from pan; set aside.
9. Add lamb, onion, and garlic to pan; cook 8 minutes or until lamb is browned, stirring to crumble lamb.
10. Drain mixture; return to pan.
11. Stir in cinnamon and next 3 ingredients; cook 1 minute.
12. Add tomatoes and cubed eggplant; reduce heat, and simmer 3 minutes. Stir in mint. Spoon sauce over roasted eggplant slices. Top evenly with cheese.