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1
Cut eggplant in 3mm (1/8in) thick.
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2
Heat about 1/2 the oil in shallow pan, add a single layer of eggplant, cook over medium heat until eggplant is a light golden brown turn and brown other side.
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3
Remove from pan and place on absorbent paper to drain.
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4
Repeat with remaining eggplant.
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5
Add minced steak to pan, cook until browned.
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6
Add onion and garlic cook for a few moments.
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7
Add undrained tomatoes, oregano, tomato paste, season with salt& pepper.
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8
Simmer uncovered for about 20-30min or until liquid is reduced by about half.
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9
While minced steak in cooking, add spaghetti to a large saucepan of salted boiling water, cook until tender about 15min- when cooked drain spaghetti.
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10
Microwave Peas for 2 minutes.
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11
Mix together minced steak mixture with spaghetti, peas and grated cheeses using two forks- combine well.
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12
Grease a 23cm (9in) round cake tin (I used a springform round cake tin), sprinkle evenly with 1/2 the breadcrumbs Place large slices of eggplant in cente of tin, arrange overlapping slices over the base until covered and then continue up the sides of the tin.
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13
Use spoonfuls of the filling to support the slices as you work around the side of the tin.
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14
Spoon remaining filling into cake tin, pack down well.
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15
Arrange the remaining slices of eggplant, overlapping each slice to cover the top of the filling completely.
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16
Sprinkle with remaining breadcrumbs.
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17
Bake uncovered in a mderate over 25-30 minutes.
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18
Stand for 5 minutes turn onto a serving plate and sprinkle with chopped parsley.
