Step 1

Sprinkle eggplant with salt. Set aside for 1 hour. Rinse and pat dry.

Step 2

Preheat a grill. Brush the eggplant with olive oil. Grill for 4-5 minutes each side until golden.

Step 3

Cook the onion, oregano, cinnamon and nutmeg in a frying pan with the oil until soft. Add the mince and cook until browned. Add the wine and tomatoes. Simmer for 25-30 minutes until it thickens.

Step 4

Preheat oven to 190°C. Layer the eggplant, parmesan and mince in a 12-cup ovenproof dish finishing with eggplant. Spread over the bechamel sauce. Sprinkle with parmesan. Bake for 40-45 minutes or until golden. Set aside for 15 minutes before serving.