01 -
Sprinkle salt on eggplant slices and leave to sit for 30 minutes, letting them release water. Dry off with paper towels. Spread olive oil over the slices and lay them on baking trays. Roast at 200°C for about 20 minutes, until they’re soft and a little golden.
02 -
Break the meat into small pieces and cook in a skillet on medium heat. Once browned, toss in the garlic and onion, letting them soften. Mix in the chopped tomatoes, cinnamon, oregano, salt, and pepper. Let it cook for 20 minutes, stirring occasionally, until it thickens and most moisture is gone.
03 -
Slowly melt butter in a pot over medium heat. Stir in the flour till bubbly but don’t let it brown. Slowly pour in the warm milk, mixing all the while to keep it smooth. Keep stirring as it thickens (around 5-7 minutes). Take off the heat and whisk a little of the warm sauce into the eggs. Then pour the eggs back into the sauce, and season with nutmeg and salt.
04 -
Lay half the roasted eggplants at the bottom of a big baking pan. Spread all of the meat mixture on top. Add the rest of the eggplants as the next layer. Finally, pour the creamy sauce over everything, spreading it out. Bake at 180°C for roughly 45 minutes, till it bubbles and turns golden on top.