- Start by chopping your ingredients. You’re going to want to chop the eggplant into about 1cm thick slices, finely dice your onion and peel and mince the garlic cloves.
- Salt your eggplant on both sides and spread out on paper towels. Set aside for about 20 minutes to draw any excess moisture out. Whilst you waiting, was your taters and part boil for about 15 minutes on medium heat. Once the timer is up, remove from the pan and set aside.
- Heat some oil in a large pot over medium heat and add in your handful of rosemary. After a minute or two, add in your ground lamb and saute until brown. Once brown, add in your garlic and onion and cook for a further couple of minutes. Next, add in your tinned tomatoes and tomato paste, stir to combine. Season with the cumin, cinnamon and salt.
- Turn the heat down and leave to simmer for about 55 minutes.
- Preheat your oven to 195c. Go back to your eggplant and pat dry to remove any moisture that is still lurking. Heat some oil in a frying pan and fry the eggplants over medium-high heat until brown on both sides. Place them back onto a plate with some kitchen roll to drain.
- Now we are going to make a bechamel sauce. Melt your butter in a saucepan over medium heat and stir continuously as you sift in your flour. Once your mix is beginning to look like a paste, reduce the heat and gradually add the milk whilst giving it a whisk. Continue to whisk until the sauce becomes smooth and then leave to simmer for about 4 minutes. Once thickened, remove from the heat and whisk in your egg. Season with salt, pepper and the little bit of nutmeg.
- Grease up a decent size baking tray and cut your potatoes into thick slices. Add this potato slices to the bottom of the baking try making an even layer and give them a quick season.
- Add a layer of eggplant on top of the potatoes, followed by your meat sauce, your parmesan cheese and top with your delicious bechamel sauce.
- Place this bad boy into the preheated oven for about 50 minutes.
- Remove from the oven and leave to rest for a couple of minutes before serving!