Tofu Lasagna with Minced Meat and Aubergines

• 1 block Tofu
• 100 grams Minced meat (pork or a blend with beef)
• 1 small Aubergine (I used frozen)
• 1 slice Melting type cheese (pizza cheese)
• 2 tbsp Ketchup
• 1 tbsp Japanese Worcestershire sauce

1. Wrap the tofu in paper towels to drain.
2. Fry the minced meat quickly and add the aubergine when the meat is cooked through.
3. You don't need to separate the lumps of meat.
4. I used frozen aubergine.
5. If you use fresh aubergine, soak in water first to remove the bitterness and cut into bite sizes.
6. Add the ketchup and Japanese Worcestershire sauce and continue to fry.
7. Slice the tofu horizontally in half and place on a gratin dish.
8. If you line the gratin dish with parchment paper beforehand, it will be easy to serve later.
9. Place the sauce from Step 4 onto Step 5.
10. Top with melting type cheese or use pizza cheese.
11. The meat is cooked through already so once the cheese is golden brown, it is done.

meat, aubergine, type cheese, ketchup, worcestershire sauce

Taken from cookpad.com/us/recipes/151715-tofu-lasagna-with-minced-meat-and-aubergines (may not work)