Heat 3 tablespoons of oil in a large frypan and cook eggplant slices on both sides until golden. Drain on absorbent paper towel and set aside.
Heat remaining oil in the same frypan. Add garlic and mince, cook for 5 minutes or until browned. Stir in Leggo’s Tomato Puree and basil. Cover and simmer for 5 minutes, stirring occasionally.
Meanwhile, make a white sauce by melting butter in a saucepan. Add flour and stir continuously for 1 minute. Reduce heat and gradually stir in milk. Bring to the boil and stir continuously until thickened. Remove from heat.
Place a layer of eggplant slices on the base of a 2.5 litre capacity baking dish and top with ½ of the mince mixture and ½ of the white sauce. Repeat with remaining eggplant slices, mince and white sauce. Top with combined cheese and breadcrumbs.
Bake in a preheated oven at 180°C for 20-25 minutes or until golden brown. Allow to stand for 5 minutes before serving.