2 desiree potatoes, peeled
1 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
500g lamb mince
400g jar tomato sauce
½ tsp ground cinnamon
⅓ cup plain flour
2 cups milk
salt and white pepper
½ cup parmesan cheese, finely grated
1 egg, whisked
8 slices eggplant, chargrilled
1. Put potatoes into a saucepan and cover with cold water. Bring to the boil over a high heat. Reduce heat and simmer for 15 minutes or until tender. Drain and rinse under cold water. Slice.
2. Heat oil in a large frying pan over medium heat. Add onion and cook for 3 minutes or until tender and translucent. Add garlic and cook for 1 minute. Add mince to frying pan, stirring often, to break up mince. Cook mince for 5-8 minutes or until it is well browned.
Pour tomato sauce into mince mixture with cinnamon. Stir until well combined. Bring to the boil and simmer for 10 minutes or until thickened. Allow to cool.
3. Preheat oven to 200C. Melt butter in a saucepan over medium heat. Stir in flour until well combined. Cook for 1 minute or until bubbly. Remove from heat and slowly whisk in milk until combined. Return to heat and stir until mixture comes to the boil. Add ⅓ cup parmesan. Stir until melted. Remove from heat and stir in egg. Season with salt and white pepper.
4. Place eggplant slices into the base of 4 individual 2-cup capacity baking dishes. Spoon mince over eggplant slices. Top with cheese sauce. Place potato slices, overlapping slightly, onto sauce and sprinkle with remaining parmesan. Bake for 15-20 minutes or until golden.