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 littlethat’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

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