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Ingredients

• 3 medium eggplant
• 1 tbsp salt
• ½ cup olive oil
  Mince Sauce
  
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 lb minced beef
• 2 tbsp dry white wine
• 15 oz can tomato purée
• 1 tbsp fresh continental parsley, chopped finely
• 2 tspn fresh mint leaves, finely chopped
• ½ tspn ground white pepper
  Cheese Sauce
• 3 oz butter
• ¼ cup plain flour
• 2 cups milk
• 2 eggs, lightly beaten
• ¾ cup grated Romano cheese
  

1. Cut unpeeled eggplant into ½" slices. Sprinkle both sides with salt and stand in a colander for 1 hour. Rinse in cold water and drain well. Squeeze out the excess moisture with paper towels
2. To make mince sauce : Heat oil in pan and add onion and mince. Stir over high heat for 10 minutes or until well browned and all liquid has evaporated. Add wine, tomato purée, herbs, cinnamon and pepper, bring to the boil.
3. Reduce heat, simmer for 20 minutes covered, stirring occasionally. Remove the lid and simmer a further 10 minutes.
4. To make cheese sauce : Heat butter in small pan, add flour and stir over a low heat for 2 minutes. Add milk gradually to pan stirring until smooth. Stir over medium heat 5 minutes or until mixture boils and thickens. Cook 1 minute and remove from heat. Add eggs and cheese and beat until smooth.
5. Preheat oven to moderate 350°F. Heat oil in heavy based pan and cook eggplant a few slices at a time until golden, remove from the pan and drain on paper towels.
6. Divide eggplant into three. Arrange one portion over base of a shallow ovenproof dish. Spread with half the mince sauce, second layer of eggplant, remaining mince sauce and finish off with the last of the eggplant.
7. Spread cheese sauce over the eggplant and bake for 45 minutes or until golden.
8. Leave in the dish for 5 minutes before serving.
   

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