• 750g mince
• 1 fi nely chopped 
  onion
• 1 clove garlic
• Salt, pepper
• 1/2 tbs cinnamon
• 1 teaspoon dried
  oregano
• 2 cans tomato cubes
• 1 can tomato paste
• 75g Rama margarine
• 75g fl our
• 6 dl milk
• 3 egg plants
• 4 tbs Rama Culinesse
• 2 eggs
• 100g grated cheese

Dry fry the mince loose in a non-stick pan. Add the chopped onion and crushed garlic and bake it for 5 more minutes. Pour off the liquid. Season with salt, pepper, cinnamon, oregano and add the tomato blocks and tomato paste. Stew for 20 minutes.

2. Prepare the béchamel sauce: Heat up the margarine and add the fl our. Stir till smooth and stew for 1 minute. Add the milk bit by bit and mix it into a coherent sauce. Stew for 10 more minutes.

3. Cut the egg plants in length (slices of 0.5 -1cm) and bake them on two sides in Rama Culinesse. Preheat the oven at 200° C and grease an ovenproof dish. Mix 1 egg with the red sauce. Take the béchamel off the fire and let it cool down. Cover the bottom of the oven dish with slices of egg plant. Season with pepper and salt. Spoon one layer of red sauce on top and repeat the layers (egg plant, pepper and salt, red sauce) until everything is done. Mix the other egg with 1/2 of the cheese and béchamel sauce. Put it on top of the dish. Sprinkle the rest of the cheese on top and put it in the oven for app. 30 minutes.