Preheat the oven to 180°C /160°C (fan forced) and lightly grease a 5 cup capacity ovenproof dish

Heat 1/2 tbsp of oil in a heavy based medium saucepan. Cook the onion and garlic for 2 minutes. Add the mince, oregano and salt and pepper and brown for 4 minutes,breaking up any lumps with a fork

Add the carrot, celery, tomatoes and stock. Bring to the boil and simmer for 20 minutes while partially covered and stirring occasionally. Remove cover and simmer for 5 minutes or until the sauce thickens

Meanwhile, lightly brush the eggplant with the remaining oil. Heat a large heavy based non-stick frying pan. Cook the sliced eggplant for 4 minutes over a low heat, sprinkle over 2 tablespoons of water and turn over

Cook for a further 4-5 minutes or until golden and softened. Set aside

Melt the dairy spread in a medium sized non-stick saucepan. When hot and foamy, stir in the flour. Cook over a low heat stirring constantly for 1-2 minutes or until lightly golden

Remove the pan from the heat and gradually add the Vitasoy Soy Milky Lite, whisking constantly until smooth. Add a pinch of the nutmeg and season to taste

Return the pan to a medium-low heat and cook, stirring constantly until sauce boils and thickens. Remove from heat

Place the eggplant slices in the base of the prepared dish. Spread with the meat sauce and pour over the white sauce

Sprinkle with extra nutmeg, salt and pepper and bake for 20 minutes or until firm

Stand for 5minutes before serving. Delicious served with a mixed garden salad