Directions
Preparation:10min  ›  Cook:1hour40min  ›  Extra time:1hour50min  ›  Ready in:3hours40min 

1. In a large saucepan gently fry the onion in the oil with the crushed garlic for 3 to 4 minutes. Add the mince to the saucepan, breaking up the meat and stirring the mixture for a further 5 minutes or until the meat is brown all over.
2. Add the herbs, stock cube, Bolognese sauce, tomato paste, tomato sauce, wine, salt, pepper, cinnamon and sugar. Stir well then cover and simmer gently for approximately 40 minutes; stirring occasionally.
3. Sprinkle the eggplant slices with olive oil (both sides) then place in a hot frypan for a couple of minutes each side. You don't want them cooked through. Set aside.
4. In a large square or oblong oven dish, place 1/3 of the eggplant slices, followed by 1/3 of the meat mixture. Continue this pattern finishing with the meat. Set aside, cover and preferably refrigerate overnight.
5. White Sauce; melt butter in a saucepan add flour and stir continuously for a minute or two. Add milk a little at a time stirring continuesly to avoid lumps. Remove from heat when liquid starts to simmer and has thickened slightly. Add grated cheese and spice, stirring until cheese is blended, set aside.
6. When the cheese sauce has cooled, in a separate bowl whisk eggs until combined and add to the cheese sauce.
7. Pour the sauce over the meat mixture before baking in a 180 degrees C oven for 50 minutes or until the top is golden.