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Eggplant Bake


5 Eggplants cut into long slices

200 g cheese

Cooking oil

2 teaspoons curry

1 teaspoon Barbecue spice

1 teaspoon Aromat

500ml pasta sauce

3 beaten eggs

White sauce:

Salt and Pepper to taste

1/2 Cup Butter or


1/4 Cup Flour

1/2 Cup Chedder Cheese

1 Cup Cream

½ Cup Milk

1/4 Cup Parmesan Cheese

2 Cloves Garlic

1 Onion


Preheat pan and melt the butter

Sauté the onions and garlic

Slowly add the flour and mix into a thick paste

Add the Cheddar Cheese

Add the cream in slow batches along with the milk, reduce the heat and cook sauce to desired consistency (sauce should be able to hold behind a spoon)

Add the Parmesan Cheese and season with Salt and Pepper

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