Serves 6
Preparation time 40 mins
Cooking time 45 mins

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Ingredients

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Method

1. Preheat oven to 180c
2. Sprinkle eggplant with salt and leave for 30 minutes
3. Heat non-stick frypan and cook lamb over medium-high heat until browned
4. Remove lamb and cook the onion and garlic in meat juices until softened
5. Return the meat, add carrot, tomatoes, tomato paste, wine and bay leaf, cover and simmer for 15-20 minutes
6. Heat the grill
7. Rinse eggplant slices with water and pat dry with paper towels
8. Spray lightly with oil and grill until golden on each side
9. Lay half the slices in an oblong baking dish (30cm x 20cm)
10. Cover with half the meat sauce
11. Repeat
12. In a saucepan, mix a little milk and flour until smooth
13. Stir in remaining milk
14. Cook, stirring, over low heat until thickened
15. Remove from heat and stir through Parmesan cheese
16. Stir in ricotta, cayenne pepper and nutmeg
17. Pour over dish and bake for 40-45 minutes until golden brown

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