1
Slice the eggplant lengthwise into 1/2 inch slabs. Place on a nonstick cookie sheet, and brush tops of slices with 1 tbsp oil. Sprinkle with italian Seasoning.
2
Bake at 400F for 12-15 minutes or until just tender.
3
In a large frying pan, saute ground lamb, onions and garlic in 1 tbsp oil until onions are soft and meat is no longer pink. Add the pumpkin puree, water, Italian Seasoning, thyme and balsamic vinegar.
4
Bring to a boil, stirring, then remove from heat.
5
Crush croutons into crumbs with blender, food processor or plastic bag and mallet.
6
Arrange half the eggplant slices in a single layer in a well-oiled 8 inch square baking pan. Spread with half the meat mixture.
7
Top with another layer of eggplant and then the remaining meat sauce. Sprinkle with croutons or bread crumbs mixed with small amt of Italian Seasoning.
8
Bake at 400F for 40 minutes or 350F for 50 minutes. Cut into squares to serve.

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Nutrition Facts
Serving Size 1 (503g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 teaspoon italian seasoning 1/2 teaspoon italian seasoning 1 teaspoon balsamic vinegar
Calories 0
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 0mg		0%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.0g		0%
Vitamin A 0mcg		0%
Vitamin B6 0.0mg		0%
Vitamin B12 0.0mcg		0%
Vitamin C 0mg		0%
Vitamin E 0mcg		0%
Calcium 0mg		0%
Iron 0mg		0%
detailed view... how is this calculated?

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