My dad’s beef and eggplant parmigiana

Pre heat the oven to 200 fan bake.
Line three baking trays with baking paper. Place the sliced eggplant onto the trays. Drizzle with lots of extra virgin olive oil and season well with salt and pepper. Bake the eggplant for 35 minutes or until they are slightly golden and nicely cooked through. Set aside to cool.

Fry the onions with a good glug of extra virgin olive oil in a large saucep-
garlic, stirring occasionally. Add the dried oregano and stir for a few minutes over a medium to low heat.

Once the onions are soft, set aside on a plate.

Using the same pan, turn the element to high. Add some more oil and then the beef mince. Brown the mince and then turn the heat down. Using a spatula break up any large chunks. Season with salt and pepper. Next add in the Continental Sensation Stock Pot. Stir it around for a minute or so.

Add the onions and garlic to the mince and stir. Then add the parsley, tomato passata, canned tomatoes, handful of basil & sugar. Leave l to simmer for about 20 minutes. If the sauce is too thick add a splash of water.

Using a deep baking dish, smear a little bit of the meat sauce on to the bottom of the dish. Then layer half of the eggplant over the top.

Now add half of the sauce over the eggplant & then sprinkle the grated mozzarella on top. Layer the rest of the eggplant over & then pour over the remaining sauce. Sprinkle the grated parmesan on top & then place the thinly sliced fresh mozzarella on top.

Bake for 20 mins or until the cheese has melted & gone nicely golden in colour and the sauce is bubbling.

Garnish with lots of fresh basil & enjoy.