-
Step 1
0 Min
Preheat oven to 180°C and place rack on medium level.
-
Step 2
0 Min
Peel and slice eggplant into 2 cm disks. Sprinkle with salt and allow bitter juices to drain for 30 mins. Pat dry with a kitchen towel and fry in batches in vegetable oil, remove from pan and set aside.
-
Step 3
0 Min
Using the same pan, sauté onions until golden. Add the minced lamb and continue cooking until lamb is fully cooked. Add chili, garlic, tomato paste cinnamon, black pepper and oregano and cook for 10 mins.
-
Step 4
11 Min
Meanwhile, prepare béchamel sauce by following instructions on MAGGI® Béchamel with cheese mix sachet , bring to a boil and allow to cook for 2-3 mins until thickened.
-
Step 5
0 Min
Line half the prepared eggplant and tomatoes on the bottom of a baking dish, cover with minced lamb mixture and line the remaining eggplant and tomatoes over meat.
-
Step 6
0 Min
Pour the prepared sauce over the top and sprinkle with Mozzarella cheese.
-
Step 7
0 Min
Bake in preheated oven for 25-30 mins or until cheese is golden.
-
Step 8
0 Min
Allow to cool slightly before serving.