Ingredients:

• 1 tbsp – Olive oil
• 2 kg – Eggplant (sliced and deep-fried)
• 1/2 cup – freshly grated mozzarella cheese
• 1/2 cup – freshly grated cheddar cheese
• 1/2 cup – Parmesan cheese (freshly grated)
• For White Sauce :
• 2 cups – Milk
• 2 tbsp – white flour
• 1 cube – Chicken stock
• 1 cup – freshly grated cheddar cheese
• For Meat Sauce :
• 1/2 kg – Meat (minced)
• 1 tbsp – Olive oil
• 1 onion, finely chopped
• 1 Clove garlic, crushed
• 1/2 cup – white Vinegar

Method:

1. For White Sauce :
2. Mix milk, flour and chicken stock and stir on medium heat until sauce boils and thickens.
3. Then reduce heat and simmer with cheddar cheese for 3 minutes. Remove from heat.
4. For Meat Sauce :
5. Heat oil in a large pan.
6. Add in onion and garlic, then stir on low heat until the onion is tender.
7. Add in meat and let it brown well.
8. Stir in vinegar and bring to the boil.
9. Reduce heat and simmer for 20 minutes.
10. For Lasagna preparation :
11. Brush a shallow but long ovenproof dish with oil.
12. Line with eggplant slices, making sure you fill all the gaps.
13. Spoon 1/3rd of prepared meat sauce on eggplant slices and top with 1/3rd of the quantity of white sauce.
14. Arrange another layer of eggplant slices on the top. Continue layering, finishing with eggplant slices.
15. Sprinkle with combined mozzarella and cheddar cheese.
16. Pour remaining white sauce on top and sprinkle with Parmesan cheese.
17. Bake in a high heated oven (200 C) for 35-40 minutes or until bubbling and golden.