This recipe comes an old and battered copy of Delia Smith's Complete Cookery Course, a much relied on book that we love.
We fry beef mince in olive oil with a mix of onion & garlic until brown, then add a combination of tomato, wine, cinnamon, parsley, salt & pepper and simmer until the flavours develop and the sauce is thick.
The mince is then layered with golden fried eggplant and topped with a cheese sauce that puffs up when cooked and becomes a bit like a soufflé. The sauce starts with a roux of butter and flour, and then incorporates milk, cheese, eggs, salt and nutmeg.
To cook; Cook from frozen. Preheat oven to 180 degrees and bake for about 25mins - 1 hour (depending on product size) until the top is puffy and golden.
Serve with a Greek salad.