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  • Aubergine 575.0 g
  • Olive oil 5.0 ml


White Sauce:


  • Mozarella (grated) 75.0 g
  • Cheese, Cheddar 75.0 g


  1. Aubergine:

    • Spray eggplant with oil. Heat a large frying pan over medium-high heat. Cook eggplant, in batches, for 2 to 3 minutes each side or until browned. Transfer to a large plate.
  2. Mince:

    • Heat oil in a large saucepan over medium-high heat. Add onion and garlic. For 5 minutes or until onion has soften. Add mince. Cook, stirring with wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add Knorr Tomato Pronto, cinnamon and all spice .Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce is thick and liquid has evaporated.
  3. White Sauce:

    • Meanwhile make Knorr classic white sauce. According to the package instruction.
  4. Assembly:

    • Preheat oven to 180°c/160°c. Grease an oven dish. Place one-third of the eggplant, slightly overlapping, over base of prepared dish. Spread half the meat sauce over eggplant. Repeat layers, ending with eggplant. Spread white sauce over eggplant. Sprinkle with cheese. Bake for 45 minutes or until golden. Stand 15 minutes. Serve with lemon wedges.