- 3 aubergines
- 1 tbsp olive oil
- 2 level tbsp cornflour
- 500ml semi-skimmed milk
- 25g butter
- 25g plain flour
- 75g Parmesan, grated
- 1 medium onion, chopped
- 600g pack Asda Butcher's Selection Lamb Mince
- 390g carton Asda Chopped Tomatoes with Garlic
- 2 tbsp tomato purée
- 2 level tsp dried oregano
- ½ level tsp ground cinnamon
- 1 Knorr Lamb Stock Cube
- 2 medium eggs, lightly beaten
Pre-heat the oven to 200C/180C Fan/Gas 6. Line 2 baking trays with baking paper. Cut the aubergines into 0.5cm slices, discarding both ends.
Brush the slices lightly on one side with oil. Put them on the trays in a single layer and brush the tops with oil. Cook in the oven for 25 minutes until tender and starting to brown at the edges, turning over half way. Reduce the oven to 180C/160C Fan/Gas 4.
Meanwhile, mix the cornflour with 4 tbsp of milk. Set aside. Melt the butter in a saucepan. Add the flour and cook, stirring, for 1 minute. Remove from the heat and stir in the remaining milk and the cornflour mixture.
Gradually bring to the boil, stirring or whisking all the time. Simmer for 1 minute. Stir in two thirds of the Parmesan. Pour into a bowl, cover with cling film and set aside to cool.
Put the onion in a pan with lamb and cook, stirring all the time, until the lamb browns.
Add the tomato purée, oregano and cinnamon. Crumble in the stock cube. Heat until simmering, stirring all the time. Cover and simmer for 15 minutes, stirring often.
Whisk the lightly beaten egg into the white sauce.
In an ovenproof dish, layer the aubergines and meat sauce. Pour over the white sauce. Sprinkle with the rest of the Parmesan and cook in the oven for 40 minutes.