There are a few layers in this and it doesn’t really matter which one you start with, I’ve set it out in the order I made it first time around. I would have started with the mince layer except I didn’t feel like washing the pan out to fry the other layers. Call me lazy if you like 😉
- Potato layer
- Slice 3 large potatoes into 1cm thick slices.
- Fry them in oil until golden brown.
- Layer them into the bottom of a casserole dish.
- I moved them into a deeper dish than this one because there are three more layers to go.
- Eggplant layer
- Slice 1 eggplant into 1cm thick slices.
- Fry the slices in oil until slightly golden and soft.
- Set them aside while you cook the mince layer.
- You’ll need to fry them in batches so they lie flat in the pan.
- Mince Layer
- Oil for frying, about 2 tablespoons.
- 2 cloves garlic, crushed.
- 1 small onion, diced.
- 1 teaspoon nutmeg.
- Fry these together until the mince is cooked.
- I like to cook it over a higher heat to start with then turn it down so it caramelises a little – that’s the brown stuff where it ‘catches’ slightly on the bottom of the pan.
- Add in 2 tablespoons tomato paste and a 440g tin of crushed tomatoes.
- Simmer the sauce until it’s nice and thick
- Assemble these layers
- Spoon the mince layer over the potatoes.
- Layer the eggplant over the mince.
- Next time I make it, I’m going to try cutting the eggplant into smaller pieces so it’s easier to eat with a splayd.
- Béchemel Sauce
- Melt a heaped tablespoon of margerine in a saucepan.
- Add in an equal amount of plain flour to make what’s called a ‘roux’. Cook this for about a minute – keep stirring it during that time.
- Pour in about three cups of milk and stir until it thickens. You want it to be about as thick as honey.
- You can add a bit more milk if it’s too thick, and you can simmer it for a bit longer to reduce it and make it thicker. You need to keep stirring it or it will stick to the bottom of the saucepan.
- Add in about a half a teaspoon of salt (taste it to check it’s to your taste).
- Stir in about a cup of grated cheese.
- Whisk in two egg yolks.
- Pour this over the other layers; this layer should be about 1cm thick.
- Cooking time
- I cooked it in a hot oven for about 40 minutes, and took it out a bit before, when I could smell the potatoes were really browning and was a little worried they’d burn.
- I’ll take a pic next time I make it; I was too hungry this time.
- Hot = 200°C or 390°F
Ingredient list
- Olive oil
- 2 cloves garlic
- 1 medium onion
- 300g mince
- 3 large potatoes
- 1 eggplant
- Nutmeg
- 2 tablespoons tomato paste
- 400g tin crushed tomotoes
- heaped tablespoon margerine
- heaped tablespoon plain flour
- 1 litre of milk (you only need about three cups, the rest is just in case)
- 1 cup grated cheese
- 2 egg yolks