Instructions: Sprinkle the eggplant slices with salt and leave to drain for about 30 minutes. Wash off the salt and bitter liquid and dry. Then lightly brown the eggplant slices, a few at a time in olive oil (be aware: eggplants LIKE olive oil). Set aside when youve finished.

To make the meat layer, fry the chopped onion and ground meat together in one tablespoon of butter (or more if necessary). When the meat is browned and the onions soft, add the vinegar and stir well, scraping up any residue. Then add the chopped tomatoes, cover to make them exude their juice, uncover and cook rapidly until most of the liquid has evaporated. When nearly all of it has been absorbed, add the cinnamon and parsley and season to taste with salt and pepper.

To make the bechamel sauce, first melt the butter in a saucepan and add the flour, stirring constantly until amalgamated. Then add the milk all at once off the fire, stirring with a wire whisk to get rid of the lumps. Return to low fire and when the sauce thickens remove from heat and set aside for a little while to cool a bit. Then fold in the eggs, cheese and spices and season with the salt and pepper to taste.

Take a deep baking pan (15 x 11 in /40 x 28 cm) and line it first with a layer of eggplant, then the meat filling, followed by another layer of eggplant, and top with the bechamel. Sprinkle more grated cheese and a handful of bread crumbs over the surface, dot with butter and bake for 1 hour in a moderate oven 375 F (190 C) Cool a little before cutting.

[Depending on your preference, this recipe scales down pretty well.

Using half the eggplant and cutting the bechamel in half will work for a smaller, more meaty and less eggplant casserole.]

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