Instructions

1. Preheat the oven to 400F
2. In large frying pan put the minced meat mixture, onion, garlic, oregano, mint, bay leaf and cinnamon.
3. Cook over a medium heat for 10 minutes, stirring occasionally with a spoon to break up the meat.
4. Stir in the flour and a pinch of salt and pepper.
5. Add the wine, tomatoes and tomato purée and bring to a simmer.
6. Cook for about 30 minutes and stir occasionally, until the meat looks done and the sauce has thickened.
7. Season to your liking.
8. Place the eggplant slices on a cutting board and sprinkle with the tablespoon of salt. Set aside for 10 minutes.
9. Rinse the eggplant slices under cold running water and pat dry with paper towel.
10. Heat 3 tablespoons of the oil in a large frying pan and fry the eggplant slices for 2–3 minutes on each side, adding more oil when necessary.
11. Remove from the pan and set aside to drain on kitchen paper.
12. Cook the potatoes in boiling water for 5 minutes, then drain in a colander.
13. To make the Bechamel sauce, melt the butter in a large saucepan and stir in the flour.
14. Instead of Bechamel sauce, Parmesan cheese could be used.
15. Cook for a few seconds, then gradually stir in the milk.
16. Add half the Parmesan and the grated nutmeg.
17. Simmer the sauce on stove top for 4–5 minutes, stirring regularly.
18. Season to taste with salt and pepper.
19. Remove the saucepan from the heat and allow the sauce to cool.
20. When cooled, stir in the egg.
21. Spoon one half of the meat sauce into a shallow ovenproof dish.
22. Cover loosely with half of the potatoes and then a half of the eggplant slices, and complete layers repeat once more, and finish with the eggplant.
23. Pour over the Bechamel Sauce, making sure it covers everything in a thick, even layer. Sprinkle with the remaining Parmesan.
24. Bake for 40–45 minutes, or until bubbling and deep golden-brown