- Step 1
Heat 2 tsp of the oil in a frying pan over medium heat. Cook onion for 5 mins or until softened. Add garlic and cook for 1 min. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until browned. Add tomato and cook for 5 mins or until most of the liquid has evaporated.
- Step 2
Meanwhile, toss eggplant in remaining oil. Heat a barbecue grill or chargrill on medium. Cook eggplant, in batches, for 3 mins each side or until cooked through. Combine yoghurt, lemon juice and parmesan in a jug. Season.
- Step 3
Preheat grill on high. Place 6 pieces of eggplant on a baking tray lined with foil. Top with half the mince mixture, then half the spinach and half the yoghurt mixture. Continue layering with remaining eggplant, mince mixture, spinach and yoghurt, finishing with eggplant. Top with mozzarella. Cook under grill for 2 mins or until mozzarella melts and the stacks are warmed through. Serve with mixed salad leaves.