fauxsagne

I recently made this for dinner when we were having my husband's family over. I wanted to make a meal a day ahead, something that would get better for having sat in the fridge for a day or so, and also something that was low-carb, gluten free, high protein, filling and delicious.

We debated why this dish is different to Moussaka... I always thought moussaka had more layers of eggplant and more bechamel, and apparently also it traditionally has sliced meat rather than mince meat. Whatever the differences, this is essentially a lasagne, substituting oven roasted eggplant slices for the pasta sheets.

Serves 6... generously

You will need:
2 good sized eggplants
One garlic bulb
1kg mince (I used a mix of pork and steak)
1 small onion, diced
3 celery sticks, sliced
1 litre chicken stock
1 tin organic tomatoes, crushed
2 tablespoons tomato paste
1 tablespoon brown sugar
150g butter
1/4 cup gluten free cornflour (some are wheat derived, check this if it is important to you)
1 cup milk
1/2 cup grated parmesan plus extra for on top
Balsamic Vinegar
Olive Oil
Nutmeg, freshly powdered (I use a parmesan grater)
Eschallots, sliced, optional
Salt and Pepper

To do:
Slice the eggplant into rounds approx .5 cm thick, and toss in a bowl with salt, pepper, a glug of olive oil and balsamic vinegar and some crushed garlic. Layer into a baking dish and roast, uncovered, on a low- moderate temperature for around an hour.

Meanwhile, in a large saucepan over moderate heat, fry off the garlic and diced onion in olive oil until translucent but not browned. Add the mince and brown for a couple of minutes. Add in the tinned tomato, tomato paste, a tablespoon or so of balsamic vinegar and the brown sugar, and stir to combine. Leave to cook for a few minutes and then add half of the chicken stock. Turn the temperature to low and cook until the liquid has almost completely evaporated. You should be left with a thick meat sauce. Add the diced celery. You could also add olives, anchovies, capers, diced capsicum or carrot etc to taste. Season lightly if desired.

While the meat sauce is simmering down, begin the bechamel. Over low heat, melt the butter until golden in colour. Add the cornflour and stir with a wooden spoon until you have a golden paste. Slowly add in the reserved chicken stock, stirring continuously. I must admit, I often end up having to strain my GF white sauces through a sieve as I lose patience with this stage and turn the heat too high, but apparently, with white sauces at least, patience truly is a virtue... stand and stir, stand and stir, whisking in liquid all the time. First the stock, then the milk. Add the cheese next, and the nutmeg (I think nutmeg is a crucial flavour here), and remove from heat. You should have a thick, creamy sauce. If too thick, add more milk over low heat, until you get the desired consistency and quantity.

Now! The fun part! Layer the fauxsagne. Take out a baking tray and put a scoop of bechamel, followed by eggplant, mince mixture, bechamel, eggplant, mince, bechamel, etc. On top of the last layer of eggplant, pour the leftover bechamel and smooth with a spoon or palette knife. Add cheese on top, or chopped basil or eschallots. You can fridge at this stage overnight, or bake immediatey on 160'c for around 50 minutes.

I served with salad greens from the garden but of course, like the 'real deal' this would be great with steamed greens or just as is. Enjoy!