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1
In a large skillet saute onions and garlic on medium heat until just starting to brown, add ground beef and continue to saute for 3 - 4 minutes or until beef is 3/4 cooked.
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2
Add beef bouillion and cinnamon to beef mixture and continue cooking until beef is almost fully cooked (about 2 - 3 more minutes)
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3
Add red wine and simmer for 2 - 3 minutes, then add the can of diced tomatoes and 3/4 of the chopped herbs.
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4
Lower temperature to minimum and simmer, stirring occasionally.
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5
Let sauce simmer while preparing the rest of the dish, aprox 45 minutes.
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6
Take eggplant and thinly slice and lay out on a sheet pan covered in a clean tea towel or paper towel.
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7
Lightly salt one side of eggplant and let sit for 15 minutes, flip over and repeat above step.
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8
(this will remove the moisture from the eggplant which will take away the bitter aftertaste you can sometimes get).
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9
While eggplant is resting boil the two large russet potatoes for about 20 - 30 minutes or until 3/4 cooked.
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10
Leave the skins on.
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11
(Hint: when you go to boil the potates, make a score mark around the whole middle of the potato just lightly cutting through the skin around the whole circumferance of the potoato, this will help with peeling it later).
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12
Once potatoes are cooked remove from heat and let cool slightly.
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13
Remove peels from potatoes.
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14
(If you made the circular cut on the potato gently grasp on end of the potato, give it a slight turn, holding on to the skin and the skin should just slide off into your hand.
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15
).
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16
Set peeled potatoes aside and let cool.
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17
Toss eggplant slices in a small amount of olive oil and now you can either grill or oven roast the slices.
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18
I prefer to lightly grill my eggplant as I love the charcoally taste and smell it brings to the dish.
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19
So to oven roast the eggplant, place on a baking sheet and bake for about 20 minutes at 350 F or until eggplant is tender.
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20
If grilling, place eggplant on hot grill and lightly grill on both sides until eggplant is tender, about 3 - 4 minutes per side.
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21
Remove eggplant from heat and set aside to cool.
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22
Thinly slice cooled potatoes, line bottom of 9x13 baking pan with sliced potates.
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23
Top with meat mixture and then with grilled eggplant, making sure whole top is covered if possible.
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24
In a medium sauce pan over medium heat melt butter and add flour, whisking well to create a roux.
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25
Slowly add the milk one cup at a time, mixing well to avoid lumps.
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26
If sauce is too thick add a bit more milk to thin out.
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27
When milk is all in add the shredded cheese, remove from heat and whisk in lightly beaten eggs, mix well.
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28
Add rest of fresh chopped herbs, mix well.
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29
Pour mixture over the top of the eggplant, making sure it is evenly dispersed.
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30
(you can freeze this dish at this point and save for another time).
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31
Bake in oven at 350 F for about 1 hour or until top is all golden brown and bubbly.
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32
Remove from heat and let cool slightly.
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33
Cut into slices and enjoy.
