- 1kg eggplant (aubergines) , 0.75cm thick slices
- 1 teaspoon salt
- 2 – 3 tablespoons Wilson’s Extra Virgin Olive Oil
- 1 tablespoon Wilson’s Extra Virgin Olive Oil
- 1 onion , diced
- 3 garlic cloves , minced
- 700 g ground beef or lamb (mince)
- 1/2 cup red wine , dry (optional)
- 400g crushed tomatoes
- 3 tablespoons tomato paste
- 1 cup beef broth/stock
- 1 beef stock cube, crumbled (or 1 teaspoon powder)
- 2 bay leaves
- 1.5 teaspoons sugar (any)
- 2 teaspoons dried oregano
- 1/2 teaspoon cinnamon (or 1 stick, use whole)
- 3/4 teaspoon salt
- 4 tablespoons Wilson’s Butter Flavoured Oil
- 5 tablespoons plain flour
- 2 and a 1/2 cups milk
- 1/4 teaspoon nutmeg, freshly grated (optional)
- 1/2 cup parmesan cheese, grated
- 1 egg
- 1 egg yolk
- 1 and a 1/4 teaspoons vegetable or chicken stock powder (or salt)
- 1/4 teaspoon pepper
- 1/3 cup breadcrumbs
Place eggplant slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant. Leave to sweat for 30 minutes. Meanwhile, make Meat Sauce and the White Sauce.
Preheat oven to 240C.
Pat eggplant dry (make sure to do this well, otherwise it will be too salty). Lay on parchment paper lined trays (you might need 3 trays, work in batches), brush with Wilson’s Extra Virgin Olive Oil.
Bake for 15 to 20 minutes or until lightly browned and softened. Remove and set aside to cool slightly.
Heat your Wilson’s Extra Virgin Olive Oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes. Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go.
Add wine, cook for 1.5 minutes or until alcohol smell is gone. Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until reduced to a thick sauce.
Heat your Wilson’s Butter Flavoured Oil in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly. Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens so that it thickly coats the back of a wooden spoon.
Remove from the stove and whisk in cheese, nutmeg, stock powder (or salt) and pepper.
Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.
Putting it Together
Lower oven to 180C.
Place half the eggplant in the bottom of a greased baking dish, then top with all the Filling.
Top with remaining eggplant, then pour over the White Sauce and sprinkle with breadcrumbs.
Bake for 30 to 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.