Method

Salt aubergine slices liberally and leave in a colander for 20 minutes to draw out bitterness. Rinse and pat dry. Brush with olive oil on both sides. Roast on baking sheets at 200°C/400°F for 20 minutes, turning once, until golden and slightly collapsed. Alternatively brush with oil and grill on a griddle pan.
About 5 min
Meat sauce: Heat 2 tbsp olive oil in a large pan. Brown the lamb over high heat, breaking up lumps. Drain excess fat if needed. Add onion and garlic; cook 5 minutes. Add wine and let it bubble 2 minutes. Stir in tomatoes, tomato paste, cinnamon, allspice, oregano and salt. Simmer uncovered 20 minutes until very thick.
About 11 min
Béchamel: Melt butter in a saucepan. Whisk in flour and cook 2 minutes. Gradually whisk in warm milk, keeping smooth. Stir constantly over medium heat until thick and bubbling. Remove from heat; beat in egg yolks one at a time, then nutmeg and half the grated cheese.
About 11 min
Assemble: Layer half the aubergine slices in the base of a deep ovenproof dish (about 30×22 cm). Spread all the meat sauce on top. Layer remaining aubergine over the meat.
About 11 min
Pour the warm béchamel over the top, spreading to the edges. Scatter remaining grated cheese over the béchamel.
About 11 min
Bake at 180°C/350°F for 45–50 minutes until top is deeply golden and edges are bubbling. Leave to stand for 15 minutes before slicing — this allows it to set for clean portions.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, dairy, eggs