Eggplant "Lasagna" Bolognese - cooking recipe

Ingredients

1 tbsp olive oil
2 stalks celery, trimmed, finely chopped
1 None medium Spanish onion, finely chopped
2 cloves garlic, minced
1 lb ground beef
3 cups tomato sauce
2 tbsp tomato paste
1 tbsp fresh flat-leaf parsley leaves, finely chopped
None None Cheese Sauce
3 tbsp butter
2 tbsp flour
1 2/3 cups milk, warmed
2 oz Cheddar cheese, coarsely grated
2 None medium eggplants, thinly sliced into 18 slices
2 oz baby spinach
4 oz Cheddar cheese, coarsely grated

Preparation

Heat olive oil in a large saucepan. Cook celery, onion and garlic, stirring, until onion softens. Add ground beef and cook, stirring, until browned. Add tomato sauce and tomato paste. Bring to a boil, stirring, then reduce heat and simmer, uncovered, for 20 mins, or until sauce thickens. Stir in parsley.
Meanwhile, to make the cheese sauce, melt butter in a medium saucepan. Add flour and cook, stirring, until mixture bubbles. Gradually stir in milk then cook, stirring, until sauce boils and thickens. Remove from heat and stir in cheese.
Cook eggplant on a heated, oiled grill pan or frying pan until lightly browned and tender.
Preheat broiler. Divide 1/3 of the bolognese between 6 ovenproof plates. Distribute 1/3 of the spinach and 1 slice of eggplant over top. Spoon 1/3 of the cheese sauce over top. Repeat to make 3 layers. Sprinkle with cheese and broil until cheese is melted and lightly browned. Serve.