Photography: Tanya Zouev

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Greek
Cooking time: Less than 30 minutes
Special options: Egg free, Nut free
Course: Main
Favourite flavours: Beef

From the September 2006 issue of Australian Table magazine. Subscribe here.

INGREDIENTS

1 tablespoon oil
1 onion, finely chopped
3 garlic cloves, crushed
500g beef mince
1 cup (250g) tomato passata
1 tablespoon chopped oregano, plus leaves to serve
cooking oil spray
1 medium eggplant, cut lengthways into 8 x 1cm slices
2 large potatoes, cooked, peeled, sliced into 5mm rounds
½ cup (50g) grated mozzarella

METHOD

Heat oil in a pan on medium. Cook onion and garlic for 3 minutes, until soft. Add mince and cook for 5 minutes, stirring, until no longer pink. Stir in passata and oregano. Reduce heat, simmer for 10 minutes.

Meanwhile, spray a chargrill with oil spray and heat on high. Cook eggplant slices for 3 minutes each side, until tender.

Preheat grill. Place a slice of eggplant on baking tray. Top with 2 tablespoons mince, cover with two potato rounds, another 2 tablespoons mince and an eggplant slice. Repeat with remaining ingredients to make four stacks. Top each with mozzarella. Grill for 2 minutes, until cheese melts. Scatter with oregano leaves, serve.