Step by Step Instructions

Step 1

Prepare tomato sauce: Rinse and pat dry the eggplant and cut into 0.5cm thick, set aside

Step 2

Rinse the spinach and cut into section. Blanch in boiling water, remove and squeeze out the excess water. Set aside

Step 3

Cook the tomato in boiling water for several minutes, remove the skin and chop

Step 4

Finely dice the onion. Peel and shredded the carrot. Drain the tuna

Step 5

In a pan, add some olive oil. Sauté the onion until fragrant, add the carrot and cook until tender

Step 6

Add the crushed tomato, tomato paste and 150mL water. Add the bay leaf and bring it boil. Reduce the heat to low, cover the lid and cook it for 20 minutes

Step 7

Add the tuna and seasoning. Mix well. If the tomato sauce is too thin, can add some corn starch water to thicken

Step 8

Prepare white sauce: In a pan, combine the butter and flour in a low heat. Whisk together.Slowly add the milk, make into a roux then turn off the heat. 3. Season with salt and black pepper

Step 9

Assemble: Prepare a round mold and brush it with some olive oil. Place the eggplant and drizzle with some olive oil

Step 10

Add the tomato sauce, spinach, white sauce and cheese respectively. Repeat the step

Step 11

Place the eggplant on the top layer, add some white sauce and sprinkle with some cheese. Place in the preheat oven at 180°C and bake it for 20 minutes. Remove the ring and ready to serve

Step 12

Place the eggplant on the top layer, add some white sauce and sprinkle with some cheese. Place in the preheat oven at 180°C and bake it for 20 minutes. Remove the ring and ready to serve