Directions

1. Place eggplant slices in a colander and sprinkle with some salt. Set aside for 10 minutes. Rinse eggplant slices and pat dry with paper towel. Spray eggplant slices with oil. Heat a chargrill over high heat. Place on grill and cook 3-4 minutes on each side. Cook in batches until all eggplant is grilled. Set aside.
2. Heat oil frying pan. Sauté onion and garlic on high heat for 2-3 minutes. Add mince and brown for 5-8 minutes. Stir in tomatoes, wine, nutmeg and season to taste. Boil mixture and then allow to simmer for 30mins.
3. Prepare the white sauce: melt butter in a saucepan over medium heat. Add flour and cook, stirring, for 2-3 minutes. Remove from heat. Blend in milk until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Reduce heat to low and simmer for 3 minutes. Adjust seasoning. Allow to cool for 10 minutes before whisking in egg yolks.
4. Arrange one third of the pre-grilled eggplant in the base of the dish. Spread half of the meat sauce over the eggplant. Repeat layers, finishing with eggplant. Pour white sauce over. Sprinkle with cheese.
5. Bake for 30-35 minutes, or until golden. Serve with salad, lemon wedges and crusty bread.