500 g Eggplant, big size eggplant and slice thinly round
150 g Zucchini ,slice thinly round
100 g flour
2 pcs. egg, lightly beaten
3 Tbsp cooking oil, for frying
1 pack Hunt's Spaghetti Parmesan Sauce Party Style 250g
1 pack Hunt's Pork and Beans Original 390g
100 g cheese, grated
100 g Parmesan or Mozarella Cheese
250 g Longganisa,cook in water , thenpierce the fats and cumble
2 tsp salt
2 tsp pepper
For White Sauce:
3 Tbsp butter
3 Tbsp flour
1 cup fresh milk
3 g onion powder
2 g nutmeg
2 pcs bayleaf
1 tsp salt
1 tsp pepper
2 g clove powder


  1. Clean eggplant and zucchini cut into thin slice. Dip in flour and beaten egg, fry in hot oil.
  2. For the white sauce, combine butter and flour in a sauce pan, cook in medium heat till combine. Pour milk, stir well.
  3. Add clove, bayleaf, onion powder, and nutmeg to the sauce. Season with salt and pepper. Simmer until it thickens, then set aside.
  4. Cook longganisa in 1/2 cup of water, until water reduce almost , then pierce the meat until natural oil comes out.  Cool , then crumble before setting aside.
  5. Pour a thin layer of Hunt's Spaghetti Sauce Parmesan Cheese over the bottom of an oven dish. 
  6. Arrange layer of eggplant and zucchini slices, with Hunt's Original Pork and Beans and longganisa on top. Spread white sauce on the layer, then sprinkle cheese. Continue in this way until you use all the ingredients.
  7. Bake in 350° F (180°) until top has formed golden crust, or in a steamer cover it with foil
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