Ingredients (serves 6)
- 2 large eggplant, thinly sliced
- Olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 800g lamb mince
- 420g can crushed tomatoes
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 teaspoon brown sugar
- wine (optional)
1/3 cup plain flour
2 cups milk
Topping (use any of these):
1 1/2 cups freshly grated Parmesan cheese
- Lay the slices of eggplant and sprinkle lightly with salt; set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
- In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
- Meanwhile, make the white sauce. Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in milk. Bring to the boil. Reduce heat to medium. Cook, stirring, for 5 minutes or until mixture has thickened. Remove from heat.
- Arrange a layer of eggplant in a greased baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the white sauce over the top, and sprinkle with the cheese.
- Bake for 1 hour at 350 degrees F (175 degrees C).
1st Trial (August 2012)