¼ cup butter
 ½ cup all-purpose flour
2 cups chicken stock
 ½ cup cream
3 pcs large eggplant, sliced diagonally 
1 pack Hunt's Spaghetti Sauce Parmesan Cheese 1kg
180 g cheese, grated
¼ tsp oregano
¼ tsp basil


  1. Heat butter and cook flour to make paste, whisk in stock and add cream last, then set aside.
  2. Assemble in a casserole: eggplant slices, alternate with the white sauce, Hunt's Spaghetti Sauce Parmesan Cheese and grated cheese. 
  3. Sprinkle with oregano and basil. Bake in a microwave oven for about 15 minutes, then brown the top in a toaster until eggplants are tender.
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