Slice, Part Boil, and Drain the potatoes
– and keep these separate. Slice and lightly salt the Aubergines and leave for 30mins.
Wash well, drain and dry in kitchen paper.
Heat the oil in a large fry pan and cook the Aubergine slices until they are golden on both sides, then keep them in a warm place.

Add more oil if necessary and fry the onion for approximately 5 mins until transparent.
Stir in the lamb and cook for a further 10 minutes.
Add the tomato puree, garlic, oregano, parsley, cinnamon, and wine, salt & pepper to your taste.
Bring to the Boil and simmer for about 15 minutes.

Place the butter, flour and milk in a pan and heat until the butter melts, then gradually add 2oz of the grated cheese and the beaten egg, keep on the heat and whisk well until the sauce starts to thicken then remove from the heat.

In an oven proof dish make layers with the potato slices, the aubergine slices and the meat sauce, ending with a layer of aubergines. Pour the cheese sauce over the top and sprinkle the remaining 1oz of cheese over it.

Place uncovered in the centre of a preheated oven for 45 minutes or until golden brown.
Oven guides: Gas Mark 5. 375˚F. 190˚C. 160˚C fan oven.