Ingredients:

• 1 1/2 tbsp all-purpose flour

• 1 1/2 cup milk (+ 4 tbsp)

• 2 tbsp oil

• 2 garlic cloves

• 3/4 cup tomato puree

• 1 onion

• 1 cup canned corn

• Chilly flakes to taste

• 1 tsp Oregano

• Salt to taste

• Cheese (I used burger cheese)

• Spinach

• Eggplant

• 9 bread slices

• 1 1/2 cups white sauce

• 2 cups red sauce

Step 1 - For white sauce:

• 1 1/2 tbsp all-purpose flour

• 1 1/2 cup milk (+ 4 tbsp)

1. Whisk all-purpose flour and 4 tbsp milk without any lumps.

2. Add 1 1/2 cup milk, whisk and cook on the low heat until smooth and thick.

3. Keep that aside and let it cool down.

Step 2 - Heat the pan and cook the eggplant about 1 minute per side.

Let it cool down.

Step 3 - For red sauce:

1. Heat the oil in a pan add garlic and sauté. Then add onion and sauté for a minute.

2. Add corn, chilly flakes, oregano, salt, and mix.

3. Add tomato puree and cook for 2 minutes. Let it cool down.

Step 4 - Assemble:

1. In an oven, safe bowl spread 2 tbsp white sauce on it (a thin layer).

2. Lay the bread slices, then lay the eggplant over the bread.

3. Lay the spinach and spread 1 cup of red sauce.

4. Then lay cheese slices over the red sauce.

5. Spread some white sauce and repeat the laying with the remaining ingredients.

6. Finally, cover with cheese slices and applying some white sauce above it.

7. Sprinkle a generous amount of oregano and chili flakes on it.

8. Bake at 180 °C for 10 to 15 minutes or till the cheese starts to turn brown.

9. Serve hot or reheat it before serving.

10. Sprinkle some parsley on the top.