Creamy Eggplant Lasagne

Transfer the eggplant to a parchment-lined baking sheet and coat with the majority of the olive oil. Season with salt and pepper, then roast for 10 minutes. Be sure not to turn off the oven when the eggplant is done, as you'll use it again later. In the meantime, finely chop the onion and crush or mince the garlic. Melt the butter in a deep frying pan over medium-high heat and fry the onion with the garlic for 2 minutes.

Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.

Stir in the flour and fry for 2 minutes (see Tip). Add a third of the stock and whisk to incorporate. When the sauce thickens, repeat with the rest of the stock, adding it in two more batches. Stir the sauce until smooth, bring to a boil and allow to simmer until it has the consistency of cream.

Tip: when making a roux, it is important to pay attention to the butter to flour ratio. Use measuring spoons or a scale if necessary; 1 tbsp butter = 15g and 1 tbsp flour = 20g.

Stir the Italian herbs into the sauce and then tear the spinach directly into the frying pan, adding it in batches if necessary. Mix well and allow the spinach to wilt and reduce. Finally, stir in the cream and a third of the aged cheese, then season to taste with salt and pepper.

Grease an oven dish with the rest of the olive oil and transfer a shallow layer of sauce to the dish. Top with a layer of lasagne sheets, followed by some of the roasted eggplant (see Tip). Repeat so as to use all the eggplant and lasagne sheets, then finish with a layer of sauce on top. Scatter over the rest of the cheese, then bake the lasagne for 30 - 35 minutes.

Tip: pressing down on the lasagne sheets spreads out the sauce and ensures the lasagne cooks more evenly.