900g minced lamb
1 tablespoons butter
1 c finely chopped onion
6 large tomatoes, sliced
50g chopped parsley
5 tablespoons tomato puree
1 teaspoon salt
1 tablespoon pepper
200g plain flour
2 large aubergines, peeled and sliced
2 large potatoes, peeled & sliced
2 pints warm milk
4 eggs, slightly beaten
150g parmesan, grated
1/4 teaspoon nutmeg (optional)
Melt 1 tablespoon butter in large frying pan.
Saute' onion until soft.
Add beef and cook until brown.
Add tomatoes, parsley and tomato paste.
Cook 10 to 15 minutes.
Season with salt and pepper to taste. Set aside.
Flour Aubergine lightly. Saute' Aubergine on both sides in hot oil in frying pan until golden.
Fry potatoes in same frying pan, using additional oil if necessary. Set aside.
Melt remaining butter in medium saucepan.
Add flour slowly, stirring to form smooth paste.
Gradually add hot milk, stirring over low heat until thick and smooth.
Mix in eggs and cheese; cook 1 minute.
Season with nutmeg (optional), salt and pepper to taste.
Preheat oven to 180 degrees C (Gas Mark 4).
In a small baking dish, arrange in alternating layers: potatoes, 1/2 meat sauce, 1/2 Aubergine, 1/2 meat sauce, remaining Aubergine.
Pour cheese sauce over top.
Bake until golden, about 50 to 60 minutes.
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