Tortang Talong Lasagna

Tortang Talong

8 medium eggplants

6 eggsbeaten

cooking oilfor frying

Meat Sauce

2 tbsp cooking oil

1 garlic bulbminced

1 medium red onionchopped

1 tsp dried thyme

1 kg ground beef

3 tbsp tomato paste

4 tbsp banana ketchup

2 bay leaves

1 beef cube

½ bunch fresh basilchopped

¼ cup fresh parsley

2 cups water

salt and ground black pepperto taste

Bechamel sauce

3 tbsp unsalted butter

3 tbsp all-purpose flour

3 cups fresh milk

½ tsp nutmeg

salt and white pepperto taste

Toppings

3 cups easy melt cheese

1 ½ cups parmesan cheese

Meat Sauce

In a pan, place oil then sauté the garlic and red onions. Add the dried thyme and ground beef then cook for 2-3 minutes.

Add the tomato paste and banana ketchup then render for another 3 minutes.

Add the, bay leaf, beef cubes, basil, parsley, and water. Season with salt and pepper then boil for 5 minutes. Simmer for another 15 minutes. Set aside.

Bechamel Sauce

In a pan, melt the butter then add the all-purpose flour. Stir until the the mixture is well incorporated

Gradually add the fresh milk and stir continuously to avoid clumps. Stir in the nutmeg and season with salt and white pepper. Set aside

Tortang Talong

Roast the eggplants then peel the skin. Lightly mash the eggplants until flattened. Set aside.

Dip the eggplants in the egg then fry for 2-3 mins. Set aside

Assembly

In a baking pan, place a layer of tortang talong then top with meat sauce and bechamel. Sprinkle a bit of easy melt cheese then layer again with tortang talong, meat sauce, and bechamel.

Once the baking pan is full layer the top with a generous amount of easy melt cheese nd parmesan cheese. Bake in a 200°C preheated oven for 10 mins or until the cheese melts.

Serve hot with toasted garlic bread.

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