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Ingredients

+

Method:

  • 800 g Lamb mince
  • 645 g Eggplant (sliced in 5 mm thick rounds)
  • Knorr Tomato Pronto 500 ml
  • Parmesan cheese (grated) 200 g
  • Onion (finely chopped) 80 g
  • Knorr Professional White Sauce Base, 1 kg
    Knorr Professional White Sauce Base, 1 kg
    50 g
    Added to cart: Knorr Professional White Sauce Base, 1 kg
  • Sunflower oil 50 ml
  • Salt ( as required)
  • Full cream milk 200 ml

Preparation

  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.