• 2½ cups vegetable oil, for deep frying
• 2 large potatoes or 500 g, peeled and sliced into medium slices
• 5 baby zucchini or 400 g, cut into medium slices
• 2 eggplants or 500 g, cut into medium slices
• 3 tablespoons vegetable oil, additional for cooking
• 400 g minced beef
• 1 sachet MAGGI® Bolognaise Mix
• 2½ cups water or 625 ml

• For the béchamel sauce:

• 4 cups milk or 1000 ml, liquid
• 1 sachet MAGGI® Béchamel Mix
• 1 medium tomato or 150 g, cut into medium slices
• 1 cup mozzarella cheese or 100 g, grated

Preparation

Heat oil in a pan and fry potato slices first, then fry the baby zucchini and eggplants and set aside.

Heat additional oil in pan and sauté minced meat until brown then add MAGGI® Bolognaise Mix and water and let it boil for 5-8 minutes. Remove from heat and set aside.

Mix milk and MAGGI® Béchamel Mix in a saucepan. Bring to a boil under constant stirring. Simmer for 2-3 minutes until sauce thickens. Remove from heat.

Spread a spoon of béchamel sauce in the bottom of a 30cm x 24cm oven tray and arrange half of the fried vegetables on top. Pour bolognaise sauce with 3 tablespoons of cheese then arrange the rest of fried vegetables and pour the rest of the béchamel.

Arrange tomato slices on top and spread with grated cheese and bake in a 200˚C oven for 20-25 minutes or until the surface is golden color.