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Export 23 ingredients for grocery delivery
Step 1
Place eggplant slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant.
Step 2
Leave to sweat for 30 minutes. Meanwhile, make Meat Sauce and Béchamel Sauce.
Step 3
Preheat oven to 240C/450F.
Step 4
Pat eggplant dry - make sure to do this well, otherwise it's too salty. Lay on parchment paper lined trays (you might need 3 trays, work in batches), brush with oil.
Step 5
Bake 15 - 20 minutes or until lightly browned and softened . Remove and set aside to cool slightly.
Step 6
Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes.
Step 7
Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go.
Step 8
Add wine, cook for 1.5 minutes or until alcohol smell is gone.
Step 9
Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until reduced to a thick sauce.
Step 10
Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly.
Step 11
Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens so that it thickly coats the back of a wooden spoon (see video / step photos).
Step 12
Remove from the stove and whisk in cheese, nutmeg, Vegeta/stock powder (or salt) and pepper.
Step 13
Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.
Step 14
Lower oven to 180C/350F (all oven types).
Step 15
Place half the eggplant in the bottom of a baking dish (I used my 26cm/9" Lodge skillet), then top with all the Filling.
Step 16
Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs.
Step 17
Bake for 30 - 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.
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