Directions

1. Slice the eggplants, brush or coat lightly with olive oil using your hands and pop under the grill until lightly browned. Set aside in a plate lined with paper towels to drain from excess oil.

2. For the meat Sauce, place a frying pan over high heat and add a splash of cooking oil. Cook the onion and carrot until soft. Add the ground meat, break it up with a wooden spoon and sauté for 2-3 minutes until golden brown. Add the garlic, cinnamon, parsley, tomato paste, chopped tomatoes. Lower heat and simmer for 5-10 minutes until the sauce thickens. Season with salt and pepper.

3. For the bechamel sauce, place a sauce pan over medium heat and add the butter to melt. Add the flour and whisk until it soaks up all the butter. Gradually add the milk while continuously whisking to prevent lumps. Once nice and thick, remove from heat, whisk in the egg yolk, add nutmeg, salt, pepper, half the cheese and mix well.

4. Now time to assemble. Preheat the oven to 180* C/ 350* F. In baking tray, spread a layer of eggplants and top with a layer of the ground meat sauce. Cover with the béchamel sauce, spreading it evenly and sprinkle with the rest of the grated cheese. Bake for 35-40 minutes, or until the top is crispy and brown. Sprinkle a bit of parsley on top and allow to cool before serving as it will not only help bring all the favours together, but it also be much easier to serve.