1 medium eggplant
500g Coles Australian 3 Star Lamb Mince
500g Coles Mum’s Sause Bolognese
1 cup (250ml) three-cheese pasta bake sauce
1/2 cup (60g) shredded tasty cheddar
- Cut the eggplant in half crossways. Cut 1 half into 5mm-thick slices. Finely chop the remaining half. Heat a non-stick frying pan over high heat. Cook the eggplant slices, in 2 batches, for 2 mins each side or until lightly browned. Transfer to a plate.
- Add the chopped eggplant to the pan. Cook, stirring, for 3 mins or until tender. Add the mince and cook, stirring, for 5 mins or until cooked through. Stir in the bolognese sauce. Bring to the boil. Remove from heat.
- Step 3
- Preheat grill on high. Transfer the mince mixture to a 6-cup (1.5L) baking dish. Top with the eggplant slices, pasta sauce, and cheddar. Cook under the grill for 5 mins or until the cheddar melts and is golden brown.