Method

• Béchamel Sauce
  1. Melt a knob of butter in a saucepan and stir in flour to make a roux.
  2. Gradually whisk in milk until it resembles the consistency of a smooth sauce.
  3. Finally grate in a pinch of fresh nutmeg and season with salt. Then set aside.
• Bolognese Sauce
  1. Add a splash of olive oil to a deep pan and fry off two crumbled up Better Naked Evolution Burgers until they’re brown and begin to crust.
  2. Dice 1 brown onion, 2 carrots, and 2 stalks of celery and finely chop two cloves of garlic – and add to the pan along with 2 bay leaves, 1 tbsp chopped thyme and 1 tbsp tomato purée. Stir for 2-3 minutes.
  3. Deglaze the pan with a splash of white wine then simmer until the alcohol evaporates.
  4. Stir in a can of chopped tomatoes and 100ml water – allow to simmer for 20-30 minutes on a low heat.
  5. Season well with black pepper and salt
• Layer up
  1. Thinly slice two aubergines, season them with salt and lay on a griddle pan to draw the moisture out.
  2. In an oven proof dish, add a ladle of béchamel sauce to the base, followed by a layer of aubergines and then another ladle of béchamel. Next add a ladle of bolognese sauce, followed by grated parmesan cheese (or cheddar if you prefer).
  3. Repeat twice then add a final layer of cheese on top.
  4. Bake in the oven for 25 minutes at 180C until the aubergines have softened and the top is browned and bubbling.
• Chef's top tip!

  Fry some Better Naked Bacon with the burger mix for a more intense bolognese flavour!