Prep 35 minutes
Cook 1 hour 40 minutes
Total 2 hours 15 minutes
Yield Six servings
INGREDIENTS
2 large eggplants, thinly sliced
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
800g minced meat of choice
420g canned crushed tomatoes
1 tsp ground cinnamon
½ tsp ground allspice
⅓ tsp cheese, grated
Olive oil cooking spray
Lemon wedges to serve
White Sauce
75g butter
⅓ cup flour
2 cups milk
RECIPE
Spray the eggplant with oil. Heat a large frying pan and cook the eggplant in batches for 2-3 minutes on each side until browned. Transfer to a large plate.
Heat oil in a large saucepan. Add onion and garlic, and cook while stirring for five minutes or until the onion has softened. Add mince and cook while stirring with a wooden spoon to break up mince until browned. Add tomatoes, cinnamon and allspice. Bring to the boil. Reduce heat to medium low and simmer for 30 minutes until the sauce is thick and all the liquid has evaporated.
To make the sauce – melt butter in a saucepan over medium high heat. Add flour and cook while stirring until it bubbles. Gradually stir in the milk. Bring to a boil. Reduce heat to medium. Cook while stirring for five minutes or until the mixture has thickened. Remove from heat.
Preheat oven to 180°C. Grease an ovenproof dish. Place one-third of the eggplant (slightly overlapping) on the base of the dish. Spread half the meat sauce over the eggplant. Repeat layers and end with eggplant. Spread white sauce over eggplant and sprinkle with cheese. Bake for 45 minutes or until golden.
