Serves 4
A delightful supper dish – when I served it, I never mentioned the word ‘slimming’ and my family really enjoyed it! See video for all the important techniques.

You will need

2 medium or 3 smaller aubergines
2 medium onions, chopped
2 T (30 ml) olive oil
500 g extra lean mince
2 t (10 ml) Ina Paarman’s Garlic Pepper Seasoning
1 x 400 g Ina Paarman’s Tomato & Mushroom Pasta Sauce
2 T (30 ml) chopped parsley
Ina Paarman’s Seasoned Sea Salt Seasoning

1 x 200 ml Ina Paarman’s Reduced Fat Cheese Ready to Serve Sauce
½ cup (125 ml) plain yoghurt
2 eggs, beaten
¼ cup (60 ml) fat reduced cheddar cheese



Place whole unpeeled and untrimmed aubergines in a large pot of boiling water. Boil for 15 minutes with lid on. Turn off heat and allow to stand for a further 5 minutes. Allow to cool and slice into 3 mm rounds.
Adjust the oven rack to the middle position. Preheat oven to 180°C.
Sauté the onions in the olive oil until they are soft and wilted. Add the mince and stir-fry while breaking it up with a fork. Add Garlic Pepper Seasoning and stir through to flavour. Add Tomato & Mushroom Pasta Sauce and stir through. Add parsley. Cook for 10 minutes.
Use a square ovenproof dish ± 25 cm x 25 cm or a rectangular dish 20 cm x 30 cm. Spread 2 – 3 T (30 – 45 ml) of mince mixture over the bottom of the dish so that you don’t have to grease it. Pack half the aubergine slices in a single layer in the dish. Season lightly with Seasoned Sea Salt. Top with half the remaining mince mixture.
Repeat layering once more so that you finish off with a mince layer.


In a glass jug mix together the Reduced Fat Cheese Sauce, yoghurt and beaten eggs.
Pour over mince mixture and sprinkle over grated cheese. Bake for 20 – 25 minutes. Serve with a tossed salad dressed with our Reduced Oil Lime & Coriander Dressing.


Spice the mixture up with our Tomato, Olive & Chilli Pasta Sauce or for a very mild flavour use the Tomato & Basil Pasta Sauce in place of the Roast Mushroom Pasta Sauce.