For the filling, I used a bolognese sauce and simple white sauce (like in a lasagne dish). Here is the recipe:
3 tablespoon olive oil
1 carrots - optional, chopped finely
2 cloves garlic, chopped
Heat oil in a pan; saute onion until fragrant; add garlic and oregano. Add beef, browned and add in all the rest of ingredients except salt and pepper. Bring to boil, lower heat and simmer for at least 45 minutes. The longer the sauce is cooked the better the flavour. Season with salt and pepper.
75 g unsalted butter
Melt the butter in a saucepan. As soon as it melts, add the flour and stir with a wooden spoon for about 2 minutes. Remove from heat and stir in the milk. Return to the heat, stirring constantly with a whisk, and continue stirring until the sauce begins to thicken - just creamy. Season with salt, pepper and nutmeg
Preheat oven to 170 C.
Place a layer of eggplant slices at the bottom of a oven-proof dish, then smooth a layer of tomatoes sauce follow by the white sauce. Repeat until all the eggplants are used up, end the layering with the white sauce and sprinkle some grated cheese (parmesan or chedder) over it.
Put into the oven on a baking tray (to catch any spillover) and bake for 45minutes.
It will be bubbling when it is done and if you have filled it up to the brim like I did you will be thankful for the baking tray.
Enjoy with a good solid wholemeal bread and a leafy salad (best without any dressing).
Have a good weekend!