This is a wonderful dish – yes, it does have stages to it but you will enjoy the result. Make it early in the day and place in fridge for your dinner the next day.
|2 cups||Milk, brought to the boil|
|½ tsp||Salt, or to taste|
|1 pinch||Ground nutmeg|
|4 Tbsp||Olive oil|
|1||Onion, finely chopped|
|2||Garlic cloves, finely chopped|
|500 g||Lamb mince|
|2 cans||Chopped tomatoes, 2x 410g in juice|
|3 Tbsp||Tomato paste|
|1 to taste||Freshly ground black pepper|
|2||Eggplant, (800g in total) sliced 1cm thick|
|½ cup||Flour, for dusting|
|1 to fry||Vegetable oil|
|½ cup||Parmesan cheese, freshly grated|
|½ cup||Tasty cheese, grated|
|1 to serve||Fresh parsley, chopped|
- Make a béchamel by gently heating the butter. Add flour – take care to ensure the flour does not brown.
- Slowly add hot milk, stirring. Bring mixture just to boil, add nutmeg and season. Simmer, stirring it will thicken. Cool and stir from time to time to prevent skin forming.
- Heat oil over low heat. Add onion, garlic and bay leaves. Cook very gently for 10 minutes.
- Add mince, increase the heat and cook for another 10 minutes breaking up the lumps.
- Add undrained tomatoes and tomato paste and simmer another 5 to 10 minutes. Take off heat, discard bay leaves, season and reserve.
- Lightly dust eggplant slices in flour and dunk well in beaten egg. Coat well in breadcrumbs.
- Preheat oven to 170 degC. Heat vegetable oil over moderate heat and fry eggplant slices in batches until browned on each side. Remove breadcrumbs from pan as you cook.
- Place cooked eggplant on paper towels. Then place half the fried eggplant in a large 23 x 28cm baking dish in one layer and sprinkle with half the cheeses. Cover with an even layer of lamb. Cover that with remaining eggplant.
- Spread béchamel over eggplant and remaining cheeses on top. Bake for 40 minutes until golden brown and bubbling. Cool for 10 minutes and sprinkle with more parsley.