Name: Tortang Talong Lasagna
Yield: 8 servings
Ingredients: 8 medium eggplants; 6 eggs; cooking oil; 2 tbsp cooking oil; 1 garlic bulb; 1 medium red onion; 1 tsp dried thyme; 1 kg ground beef; 3 tbsp tomato paste; 4 tbsp banana ketchup; 2 bay leaves; 1 beef cube; ½ bunch fresh basil; ¼ cup fresh parsley; 2 cups water; salt and ground black pepper; 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 3 cups fresh milk; ½ tsp nutmeg; salt and white pepper; 3 cups easy melt cheese; 1 ½ cups parmesan cheese

Meat Sauce

1

In a pan, place oil then sauté the garlic and red onions. Add the dried thyme and ground beef then cook for 2-3 minutes.

2

Add the tomato paste and banana ketchup then render for another 3 minutes.

3

Add the, bay leaf, beef cubes, basil, parsley, and water. Season with salt and pepper then boil for 5 minutes. Simmer for another 15 minutes. Set aside.

Bechamel Sauce

4

In a pan, melt the butter then add the all-purpose flour. Stir until the the mixture is well incorporated

5

Gradually add the fresh milk and stir continuously to avoid clumps. Stir in the nutmeg and season with salt and white pepper. Set aside

Tortang Talong

6

Roast the eggplants then peel the skin. Lightly mash the eggplants until flattened. Set aside.

7

Dip the eggplants in the egg then fry for 2-3 mins. Set aside

Assembly

8

In a baking pan, place a layer of tortang talong then top with meat sauce and bechamel. Sprinkle a bit of easy melt cheese then layer again with tortang talong, meat sauce, and bechamel.

9

Once the baking pan is full layer the top with a generous amount of easy melt cheese nd parmesan cheese. Bake in a 200°C preheated oven for 10 mins or until the cheese melts.

10