Ingredients: 3 aubergines, peeled and cut lengthways into 1cm thick slices 1 pinch salt 4 tablespoons olive oil 1 tablespoon butter 450g lean minced beef salt to taste ground black pepper to taste 2 onions, chopped 1 clove garlic, minced 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon fines herbs 2 tablespoons dried parsley 225g passata 125ml red wine 1 egg, beaten 120g freshly grated Parmesan cheese 1/4 teaspoon ground nutmeg 950ml milk 110g butter 6 tablespoons plain flour salt to taste ground white pepper, to taste Preparation: Lay the slices of aubergine on kitchen paper, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture.  Then in a frying pan over high heat, heat the olive oil.  Quickly fry the aubergine on both sides until browned.  Set aside on kitchen paper to drain. In a large frying pan over medium heat, melt the butter and add the minced beef, salt, pepper, onions and garlic.  Aft