Ingredients

• 1 tbsp - olive oil
• 2 kg - eggplant (sliced and deep-fried)
• 1/2 cup - freshly grated mozzarella cheese
• 1/2 cup - freshly grated cheddar cheese
• 1/2 cup - Parmesan cheese (freshly grated)
• For White Sauce :
• 2 cups - milk
• 2 tbsp - white flour
• 1 cube - chicken stock
• 1 cup - freshly grated cheddar cheese
• For Meat Sauce :
• 1/2 kg - meat (minced)
• 1 tbsp - olive oil
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 1/2 cup - white vinegar

How to Make Eggplant Lasange

• For White Sauce :
• Mix milk, flour and chicken stock and stir on medium heat until sauce boils and thickens.
• Then reduce heat and simmer with cheddar cheese for 3 minutes. Remove from heat.
• For Meat Sauce :
• Heat oil in a large pan.
• Add in onion and garlic, then stir on low heat until the onion is tender.
• Add in meat and let it brown well.
• Stir in vinegar and bring to the boil.
• Reduce heat and simmer for 20 minutes.
• For Lasagna preparation :
• Brush a shallow but long ovenproof dish with oil.
• Line with eggplant slices, making sure you fill all the gaps.
• Spoon 1/3rd of prepared meat sauce on eggplant slices and top with 1/3rd of the quantity of white sauce.
• Arrange another layer of eggplant slices on the top. Continue layering, finishing with eggplant slices.
• Sprinkle with combined mozzarella and cheddar cheese.
• Pour remaining white sauce on top and sprinkle with Parmesan cheese.
• Bake in a high heated oven (200 C) for 35-40 minutes or until bubbling and golden.