2 (approx. 1-pound) eggplants, unpeeled and cut crosswise into 1/4-inch slices
2 cups skim milk
1 onion, sliced into 1/4-inch rings
1 bay leaf
1-1/3 cups chopped onion
1 pound lean ground lamb
1/2 teaspoon salt, divided
1 teaspoon pumpkin pie spice
1/4 teaspoon crushed red pepper
1/8 teaspoon black pepper
1 (14-1/2-ounce) can no-salt-added whole tomatoes, drained and chopped
1 tablespoon margarine
3 tablespoons all-purpose flour
1 tablespoon grated Parmesan cheese

Arrange half of eggplant slices in a single layer on a baking sheet coated with cooking spray. Broil 3 inches from heat 5 minutes on each side or until lightly browned. Repeat procedure with remaining eggplant slices; set aside. Combine milk, sliced onion, and bay leaf in a heavy saucepan; cook over medium heat just below boiling. Discard onion slices and bay leaf; set scalded milk aside.

Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add chopped onion; saute 5 minutes. Add lamb, 1/4-teaspoon salt, and next 3 ingredients; cook 8 minutes or until lamb is browned, stirring to crumble. Drain meat in a colander and wipe pan drippings from skillet with a paper towel. Return meat mixture to skillet, and add tomatoes. Cook for 5 minutes over medium heat or until most of liquid evaporates, and set aside.

Melt margarine in a medium saucepan over medium-low heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add scalded milk and remaining 1/4 teaspoon salt; cook mixture for 5 minutes or until slightly thickened, stirring constantly. Remove from heat, and set aside.

Arrange half of the eggplant mixture topped with half of meat mixture in a 13x9x2 inch baking dish sprayed with nonstick cooking spray. Repeat procedure with remaining eggplant and meat mixture. Pour sauce over meat mixture, and sprinkle with cheese. Bake, uncovered, at 350 degrees for 45 minutes or until heated through.

Makes 6-8 Servings
Serving Size: 12 ounces