Mediterranean eggplant bake

1 medium eggplant, over roasted (directions at bottom)
olive oil
1/2 diced onion
1 1/2 Tbls of minced garlic
1 lb of ground lamb
salt and pepper to taste
2 Tbls of seven spice
1 (14 1/2 ounce) can Muir Glen Diced tomatoes, including, juice
1/4 cup of crumbled feta cheese or mozzarella cheese ( your choice)
1/4 cup of grated parmesan cheese

Oven roast the eggplant and set aside, preheat oven to 375*. In a large skillet, heat the olive oil and when it's hot, add the onion. Saute' the onion until it's soft, then add the garlic and saute' another minute. Remove the onion mixture to a bowl and return the skillet to the heat.

Saute' the lamb until it is starting to brown, pour off any fat that is starting to accumulate and add the spices. Stir well and saute' until the lamb is completely brown. Return the onion mixture to the skillet and add the tomatoes. Let simmer until most of the juices have evaporated.

In a baking dish, make a layer of eggplant slices. Cover with half the lamb mixture and crumble feta or add mozzarella on top. Add another layer of eggplant slices and the remaining lamb mixture. Sprinkle the top with the Parmesan
Bake for 30 minutes, or until the cheese is melted.

Egglpant roasted
heat oven to 425*

Take 1/2 cup of olive oil and mix with Italian seasoning and a little bit of salt, pepper and 
dip the eggplant slices of both sides and then place on a foiled sheet and bake for 10 mins, turn over and bake another 10 minutes