-
1
Preheat oven to 425u00b0F. Grease a deep 8 inch cake pan.
-
2
Arrange eggplant in a single layer on 2-3 oiled baking trays. Cover with foil and bake for 25 mins, or until softened and browned. Set 1/3 aside then use remaining 2/3 to line base and sides of prepared pan.
-
3
Meanwhile, cook pasta in boiling salted water until al dente. Rinse under cold running water until cool then drain. Transfer to a medium bowl and toss with butter, eggs, cheese, herbs and nutmeg.
-
4
Heat a large nonstick frying pan over high heat. Cook lamb, stirring, until browned. Remove lamb from pan and drain off fat. Reduce heat to medium and add oil to pan. Cook onion and garlic, stirring, for 2 mins, or until onion has softened. Return lamb to pan along with cinnamon and tomato paste. Cook, stirring, for 2 mins. Add wine, stock and tomato puree. Bring to a boil then reduce heat and simmer, stirring occasionally, for 15 mins, or until thickened.
-
5
Meanwhile, to make the white sauce, melt butter in a saucepan over medium heat. Add flour and stir for 2 mins, or until mixture thickens and bubbles. Gradually stir in milk. Continue stirring until sauce boils and thickens.
-
6
Reduce oven to 350u00b0F. Place 1/2 the pasta mixture in eggplant-lined pan. Cover with white sauce then lamb sauce. Top with remaining pasta mixture. Cover completely with reserved eggplant. Cover tightly with foil and bake for 30 mins, or until heated through. Let stand for 10 mins before serving.
