• 1 onion, chopped
  • 600g lean beef or lamb mince
  • 1 cup tomato sauce
  • 2 carrots, grated
  • 1 zucchini, grated
  • handful of mushrooms, diced
  • 1 cup stock
  • 1/8 teaspoon nutmeg
  • 2 tbsp chopped parsley or dried mixed herbs




  • ½ cup grated tasty cheese
  • 2-3 eggplants, peeled, sliced into 1 cm thick slices
  • Sunflower, canola or olive oil (for frying)
  • 3 potatoes, thinly sliced



  • 1 tbsp butter
  • 2 tbsp plain flour
  • 1 cup milk of your choice
  • 3 tbsp grated cheese
  • ¼ tsp mustard, optional




  1. Preheat oven to 180ºC
  2. Fry onion till light brown
  3. Add mince and stir until brown
  4. Add mushrooms, carrots and zucchini and fry for two minutes
  5. Add tomato sauce, stock, nutmeg and parsley/herbs
  6. Cook slowly for 20-30 minutes while you prepare other elements
  7. Add 1/4 cup grated cheese
  8. Fry egglant in batches seperatly in a little oil until light brown
  9. Drain on paper towel
  10. Microwave potatoes for five minutes or until soft


To make cheese sauce


  1. Melt butter
  2. Turn down heat and add flour, stirring constantly
  3. Add milk gradually, stirring constantly with a whisk
  4. Add cheese and mustard and continue stirring until cheese has melted and it is smooth




  1. Layer half of the eggplant on a dish
  2. Follow with all of the potato
  3. Then all of the meat mixture
  4. Then the rest of the eggplant
  5. Then the cheese sauce
  6. Top with remaining cheese
  7. Cook in the prewarmed oven for half hour and serve with a colourful salad



Try adding more vegetables to the meat mixture (lentils, diced capsicum)

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