Preheat oven to 200 degree C
Prepare 2 large flat trays & baking paper – brush with olive oil
Place the eggplant slices in even layers on trays
Brush eggplant slices with olive oil and sprinkle lightly with salt ground black pepper.
Bake for 15 minutes, then rotate pans and bake another 20 minutes.
Remove from oven and set asidE
While eggplant is roasting, make the meat sauce and parmesan sauce.
For the meat sauce, heat a large pot over medium heat with a dash of olive oil
Add Italian sausage meat only take out of the skin and cook until lightly browned. Break the sausage up and stir
Add dried oregano and garlic and cook for 2 mins
Add tinned tomatoes and increase heat to high.
Bring to a boil, then reduce heat to maintain a steady simmer. Cook for 20-25 minutes, until sauce begins to thicken, stirring occasionally. Add fresh basil and cook for 5 minutes longer. Remove from heat
For the parmesan sauce – mix the cream cheese & chicken stock together into a medium-size saucepan. Heat over medium heat until simmering. Reduce heat and continue to cook, maintaining a medium-low simmer, until reduced approximately in half.
Add Parmesan and mozzarella. Stir over low heat, until cheese is melted and sauce is smooth. Cover and set aside
assemble gratin, lightly grease a lasagne tray
Arrange half of the eggplant in the pan. Spoon about 1/2 of the meat sauce over the eggplant and then repeat layers.
Stir the Parmesan sauce well and pour over the top
Reduce oven to 170 degrees C and bake gratin until it turns golden in spots approx 25-30 minutes.
Remove from oven and allow to sit for 10 minutes