Greek Lamb over Roasted Eggplant

Happy Valentine's Day everyone!!  I made a simple yet flavorful, healthy dinner for us tonight. It was delicious!!  If you're looking for something a little different to eat, give this one a try.  I adapted it from the Weight Watchers 2007 Annual Recipes for Success.  I hope y'all enjoy it!

Greek Lamb over Roasted Eggplant
Serves 6


2 (1lb) eggplants
1lb lean ground lamb
2 (14oz) can petite diced tomatoes
1 large onion, diced
4 cloves garlic, minced
1tsp cinnamon
1/2tsp fresh ground pepper
1/2tsp salt
1/4tsp allspice
2TB fresh mint, chopped
1/2c feta cheese (optional)

Preheat oven to 350°

Cut 18 1/2" slices out of the eggplants and place on a large sheet pan sprayed with non-stick spray. Spray the top of the eggplant with non-stick spray. Cut the remaining eggplant into 1/2" dices.  Bake the eggplant slices for 33 minutes or until lightly browned (turning once half way  through).  While the slices are baking. Saute the eggplant cubes in a large skillet sprayed with non-stick spray over medium high heat, until they are golden brown. (about 7 minutes).  Remove from skillet and set aside.  Spray skillet again, if needed and add the onion, garlic and lamb. Cook until the lamb is brown and onion is soft, stirring often.  (about 8 minutes) Stir in the cinnamon, salt, pepper, allspice and stir for one minute. Add in the eggplant and tomatoes, mix well. Reduce heat to simmer, and simmer for 5 minutes.  Add in the chopped mint, taste and adjust seasoning if needed.  Place three slices of eggplant on a plate and top with 1c of the meat mixture and if using feta cheese sprinkle each serving with 4tsp of feta and serve.