The weather is becoming cooler which makes it the perfect time to get stuck into a tasty plateful of today’s Easy Eggplant Lasagne.
- 1 tablespoon butter
- 1 1⁄2 tablespoon flour
- 3⁄4 cup milk
- Pinch nutmeg
- 1 tablespoon parmesan cheese, grated
- Pepper and salt
- 1 egg, lightly beaten
- 1 large eggplant, sliced lengthways
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 350g lean topside mince
- 1 tablespoon fresh parsley, chopped
- 1 can Roma tomatoes
- pepper and salt
- olive oil
For the Bechamel Sauce
In a non-stick saucepan, melt the butter and then add the flour, stirring continuously until mixture forms into a ball. Add milk. Bring to boil, stirring constantly. Let it bubble away gently for a minute. Remove from heat and add nutmeg, cheese, salt and pepper. Just before the sauce is added to the lasagne, add in the beaten egg.
To assemble lasagne
Sprinkle salt on eggplant slices. Leave for minimum half an hour. Using kitchen towel, wipe off beads of moisture. Brush eggplant on both sides with olive oil and sauté in non-stick pan turning once. Line the base of an oiled rectangular meatloaf tin with a layer of eggplant. Reserve remainder. Gently fry onion and garlic until soft and then add mince and herbs and continue cooking on high until well browned. Cover and simmer gently for 10–15 minutes. Mix in roughly chopped Roma tomatoes and spoon half the meat mixture onto eggplant layer. Repeat layers. Top with béchamel sauce and sprinkle with parmesan cheese. Bake in a moderate oven for 30 minutes. Serve with a tossed salad.
Finish this meal with fresh orange slices soaked in two tablespoons brandy for at least one hour and topped with a dollop of thickened cream.