Step 1

Pre-heat the oven to 355F/180C. Lay the eggplant/aubergine slices on large baking trays and brush each side with a little olive oil. Bake for about 25 minutes or until the slices are soft.

Step 2

Meanwhile, make your meat sauce. Heat a little olive oil in a large saucepan, then cook the onion for a few minutes. Add the garlic, cinnamon & oregano and cook for a minute longer.

Step 3

Add the meat to the pan and brown while breaking up with a wooden spoon.

Step 4

Add the tomato paste/puree, water and wine. Simmer the sauce until it has thickened (about 30 minutes).

Step 5

Stir in the parsley and salt and pepper to taste.

Step 6

To make the béchamel, melt the butter in a medium saucepan, then stir in the flour until you have a paste.

Step 7

Take off the heat, then stir in the milk little by little.

Step 8

Put the pan back on the heat and stir until the sauce has thickened and is just bubbling. Add most of the cheese and the nutmeg.

Step 9

Let cool for about five minutes, then whisk in the eggs.

Step 10

Divide the eggplant/aubergine slices into Take the first pile and line the bottom of a 12 x 9 inch baking dish with them. Top with half of the meat sauce.

Step 11

Add another layer of eggplant/aubergine slices, and then the rest of the meat sauce.

Step 12

Add a final layer of eggplant/aubergine, then pour over the bechamel sauce. Smooth it with a spatula, then sprinkle over the rest of the cheese.

Step 13

Bake for 40 to 45 minutes (at 355F/180C) or until the top is golden and bubbling (cover it with aluminium foil if it gets too dark). Leave to rest for 20 to 30 minutes before serving (so that the pieces stay together when you cut and serve them).