Cheesy Lamb Bake

Heat 1 tbsp oil and saute the onion and garlic with the mince. Deglaze with wine.

Add the tomato puree and season with salt, pepper and cinnamon. Simmer to reduce slightly and check the seasoning. Dice the sheep's cheese and stir into the meat with the parsley and egg whites.

Heat some oil in a large frying pan and fry the aubergine slices, a few at a time, over a medium heat. Drain on absorbent kitchen paper.

Then cover the base of a deep, greased baking dish with aubergine slices, overlapping slightly. Add a layer of mince, then another layer of aubergine, and continue in this way until all the mince and aubergine are used up.

Heat the butter in a shallow pan over a medium heat until it froths, then whisk in the flour. Cook for a couple of minutes, without browning, then stir in the milk.

Bring to the boil, stirring, and then simmer gently for about 10 minutes. Remove from the heat and cool slightly, then stir in the egg yolks and cheese. Season to taste with salt, pepper and nutmeg.

Pour the cheese béchamel sauce over the mince and aubergines.