Step 1

Preheat oven to 180°C. In batches, cook 3 large eggplants, thinly sliced, in 1/4 cup (60ml) olive oil until golden.

Step 2

Brown 1kg lamb mince and 1 onion, chopped. Add 1 teaspoon allspice, 800g can tomatoes and 1/2 cup water. Simmer for 20-30 minutes. Stir in 1/4 cup chopped parsley. Divide some eggplant among ovenproof dishes. Top with half the mince. Layer again and finish with eggplant.

Step 3

Melt 50g butter. Stir in 2 tablespoons plain flour. Whisk in 1 1/2 cups milk. Stir over medium heat until it boils. Whisk in pinch of nutmeg and 1 egg. Pour over dishes and sprinkle 1/2 cup (40g) grated cheddar. Bake for 20-30 minutes.