Eggplant Lasagne (No Pasta) Recipe

Directions:

1. Heat up a big saucepan and add teh olive oil. Sweat the onion, celery, carrot and garlic for around 5 minutes over a medium heat.
2. Heat a seperate frying pan until very hot and cook the seasoned beef, without oil, in batches. Then add teh beef to the saucepan.
3. When all the beef is in the saucepan add the canned tomatoes, tomato puree, worcestershire sauce, bay leaf and oregano. Season and simmer for 30 minutes or until rich and tasty.
4. Preheata conventional oven to 180'c, or a fan-assisted oven to 160'c.
5. Heat a griddle pan. Season the eggplant and lightly chargrill or sear each side, then leave on a plate until assembly time.
6. For the cheese sauce: heat the milk up genty with tehnutmeg and some salt and pepper. Mix the cornflour with 50ml of the milk and whisk back into the milk, continuing to cook for 2 to 3 minutes until thinkened.
7. Add the mustard and half the cheese. Sheck seasoning and set aside.
8. Take a baking dish and start layering up the ingredients. Start with a layer of meat, then eggplant, then meat, then eggplant, then the cheese sauce. Finaly top with the remainder of the cheese.
9. Bake for 20 to 30 minutes or until bubbling.