Cals: 312/ F 9g/ CHO 32g/ P 28g

Meal Prep Time:  75 minutes

Serves: 4

Ingredients:

• 1g Olive oil spray
• 1 Onion (89g), finely chopped
• 2 Cloves garlic (3g), finely chopped
• 400g Lean beef mince
• 2 Tbls tomato paste (20g)
• 2 Tsp dried oregano (0.5g)
• 2 Potato (123g)
• 2 Eggplant (235g), cut into 1cm slices
• 2 Tbls plain flour (10g)
• 1.5 Cups low fat milk (185g)
• 50g Low fat tasty cheese, grated

Method:

1. Preheat oven to 200 C. Spray a saucepan with oil and
   heat over medium heat. Add onion and garlic. Cook,
   stirring, for 2 minutes or until soft. Add mince. Cook,
   stirring to break up lumps, for 4 minutes or until
   browned. Add tomato paste and cook, stirring, for
   1 minute. Stir in oregano and 2/3 cup (160ml) water.
   Bring to the boil then reduce heat to medium. Simmer
   for 10 minutes or until sauce is slightly reduced.
2. Meanwhile, cook potatoes in boiling water for 8
   minutes or until just tender. Drain and set aside to
   cool slightly. Cut into 5mm slices. Heat a large nonstick frying pan over medium heat. Spray eggplant with oil. Cook for 5 
   minutes each side or until tender and golden.
3. Combine flour and 2 tablespoons water in a small
   bowl and stir until smooth. Place milk in a saucepan
   and whisk in flour mixture. Cook over low heat,
   whisking constantly, for 10 minutes or until sauce
   boils and thickens. Stir in cheese and season with
   freshly ground black pepper. Arrange potato in a
   single layer over base of a 3 cup (750ml) capacity
   baking dish. Spread mince mixture over and top with
   eggplant, overlapping slightly. Pour white sauce over.
   Bake for 30 minutes or until golden on top.