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1
Heat a little olive oil in a large saucepan and brown the meat in it.
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2
Tip off any ecess fat.
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3
Put the meat into a bowl.
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4
Add the onions and garlic to the pan.
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5
Cook, stirring for 5 minutes.
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6
Return the meat to the pan.
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7
Dip the tomatoes in boiling water for 10 seconds, skin, chop and add to the meat.
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8
Add the wine, water, salt, pepper, parsley and nutmeg and cook over a gentle heat, stirring often, until most of the liquid has evaporated.
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9
This will take 30 minutes.
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10
Heat the oven to 170C/325F/gas mark 3.
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11
Cut the aubergine in thin slices, salt lightly and leave for aboub 30 minutes for some of the juice to drain out.
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12
Rince and dry well on a cloth.
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13
Cook the potato in boiling salted water until just tender.
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14
Cool and slice.
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15
Heat a little more oil in a frying pan and fry each slice of aubergine on both sides until well browned but not burnt.
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16
Put them in the bottom of a large casserole.
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17
sprinkle on the breadcrumbs.
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18
Now tip in half the meat mixure.
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19
Put half the sliced potato in next, seasoning with salt and pepper, then the rest of the meat, and then the rest of the potato.
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20
Melt the butter in a saucepan.
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21
Stir in the flour, add the bay leaf, then the milk and stir constantly while bringing slowly to the boil.
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22
Season with salt and pepper and leave simmering while you mix the egg yolks and cream in a bowl.
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23
Pour the sauce on to the yolks and cream, stirring all the time.
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24
Add half the cheese.
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25
Pour the sauce over the dish.
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26
Sprinkle the rest of the cheese on top.
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27
Put the dish into the oven and test after 1 hour with a skewer, the whole mass should be soft.
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28
The top should be browned too, but it not, burnt.
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29
finish the browning under the grill.
