How to make
The eggplants are washed thoroughly and cut into pieces of about 0.2″ (0.5 cm) and smeared well with salt, placed in a colander, pressed with a plate that is topped with something heavy – leave them to stand for 2 hours.
After this time, you will see that they have leaked out a dark liquid that you must wash and dry off of the eggplants. Place the olive oil, onion and garlic - grated, in a pan to fry lightly. To these, add the minced meat, and after frying well, add the wine and boil until bubbling. Once the wine has evaporated, add salt, black pepper and cinnamon, mix well and add the diced tomatoes.
Stir well and cover with a lid, allow to boil over very low heat for about 1 hour. During this time, wash the potatoes, peel them and cut them into round pieces with sizes of 0.2″ (0.5 cm). Fry them and do the same with the eggplants.
In another pot, make the Béchamel sauce using the butter, flour, milk, nutmeg and salt: heat butter and add to it. The flour is stirred for about 3-5 minutes, then add the warm milk while stirring. The mixture will thicken and must be stirred often. When it has thickened, put salt in to taste and add the grated nutmeg.
Simmer until you get a nice density. Put 2.5 oz (70 g) of parmesan in and stir well. Leave it for a bit. Half of the potatoes are placed at the very bottom, top with half of the eggplant and then half of the minced meat, which you have boiled for 1 hour. Make sure to set aside 3 tablespoons of parmesan for the very end. Once you have put the minced meat on top, sprinkle it with half the remaining parmesan and then the other remaining potatoes, remaining eggplant, and remaining parmesan and sauce.
Then top this with Béchamel and the parmesan that was set aside for the very top, and the dish is ready for baking. Bake at 360°F (180 °C) for 45 minutes, or until the top reddens. Once it is done, let it cool and then cut it. Bon appetit!
