I work at ...


We are tailoring content specific to your business.




  • 800 G Lamb Mince
  • 645 G Eggplant (Sliced In 5 Mm Thick Rounds)
  • Knorr Tomato Pronto 500.0 ml
  • Parmesan cheese (grated) 200.0 g
  • Onion (finely chopped) 80.0 g
  • Sunflower oil 50.0 ml
  • Salt ( As Required)
  • Full cream milk 200.0 ml


  1. Method:

    • Pre-heat oven to 180 °C.
    • Add oil into a large pot and fry the onions until soft. Add lamb mince and fry until browned. Add Knorr Tomato Pronto and simmer for 30 min.
    • Sprinkle the eggplant slices with salt and leave for 10 min. Pat dry. Place the eggplant slices on a large baking tray and bake until browned. Remove and allow to cool.
    • Add half the cheese to the prepared white sauce with 200 ml full cream milk.
    • To assemble: place a layer of eggplant at the bottom of a tray. Top with half the lamb mince mixture and repeat. Finally cover with the cheese sauce mix, sprinkle with the remaining cheese and bake until golden.
  2. Chef's Tip:

    • Ensure the liquid in the lamb mince mixture has completely disappeared before assembling the dish.
    • Protein option: Beef or chicken mince can be used instead of lamb mince.