- Step 1
Preheat oven to 180C. Preheat grill to high. Spray a rectangular baking dish (or 4 x 1 1/2-cup ovenproof dishes) with olive oil.
- Step 2
Spray eggplant slices with olive oil. Arrange on a grill tray and grill for 2-3 mins each side, until golden. Set aside.
- Step 3
Spray a large frying pan with olive oil. Saute onion and garlic on high heat for 1-2 mins, until onion is tender. Add mince and brown well for 3-4 mins, breaking up with a spoon as it cooks.
- Step 4
Stir in tomatoes, wine, nutmeg and season to taste. Bring to the boil on high. Reduce heat to low and simmer, uncovered for 15-20 mins, until reduced and thickened.
- Step 5
Meanwhile, to make the white sauce, melt low fat spread in a saucepan on medium. Add flour and cook, stirring, for 1 min. Remove from heat. Blend in milk until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Reduce heat to low and simmer for 3 mins. Season to taste.
- Step 6
Arrange one third of the eggplant in the base of the dish. Spread half of the meat sauce over the eggplant. Repeat layers, finishing with eggplant. Pour white sauce over. Sprinkle with cheese.
- Step 7
Bake for 20-25 mins, until golden. Serve with salad and crusty bread.
You can use a prepared pasta sauce with the mince instead of tomatoes, wine and nutmeg.