300g lean beef mince
1 small onion, chopped thoroughly
1 tsp of garlic
1 tin of crushed tomatoes
4 medium eggplants (with skin) cut lengthways, ½ a cm thickness
4 zucchinis slice length ways ½ a cm thickness
White sauce ingredients:
500 grams of low-fat yoghurt
50 grams of parmesan cheese, grated
1 tsp nutmeg
1 tsp of sea salt
1 tsp of chilli powder
1 tsp of pepper
In a saucepan sauté the onion and garlic until golden brown. Add the beef mince cook until brown and then add the tomatoes. Once cooked which will take approx. 10-15 minutes leave to cool.
Preheat the oven to 160°C. Bake the eggplant and zucchinis in the pre-heated oven for approx. 15-25 minutes or until soft.
Place all of the white sauce ingredients in a mixing bowls and whisk until combined.
In a glass baking dish place add all the ingredients layer by layer until the last layer is the white sauce. Eggplant, beef mixture, white sauce, zucchini, white sauce, etc. bake in the oven for approx. 15 – 25 minutes at 180C.
Serve with a baby spinach salad.