This vegetable-packed casserole has roasted eggplant, broccoli, fresh tomatoes, shredded cheese, and sliced olives. Without any meat or sauces, it's a lighter main course that is both low carb and vegetarian. Bake Eggplant & Broccoli: Spread out eggplant cubes and broccoli florets in single layer on baking sheet lined with parchment paper.
Add the tomato paste and cook for 3 minutes. Pour in the passata and simmer for 15-20 minutes, until the sauce has thickened. While the lamb is cooking, prepare the eggplants by thinly slicing them lengthwise. Sprinkle the slices with the remaining salt and set them aside on absorbent paper for 10 minutes.
In a small saucepan, add the cream cheese, cream, and butter, and place over medium heat. Heat until completely melted, and whisk well. Add the mozzarella cheese and whisk well. Remove from the heat. Preheat the oven to 180C/355F. Place a third of the lamb mixture in the base of your casserole dish, top with a third of the eggplant slices.
Preheat the oven to 180C/355F. Place a third of the lamb mixture in the base of your casserole dish, top with a third of the eggplant slices. Repeat these layers twice more, ending with a layer of eggplant. Pour over the cheese sauce, smooth out and top with the cheddar. Bake in the oven for 35-40 minutes until the top is golden.