Instructions

• Preheat oven to 180°C (356°F).
• Slice the eggplants and sprinkle with salt. Let them drain for 30 minutes.
• Rinse and dry the eggplant slices, then fry them in olive oil until golden.
• In another pan, fry the chopped onions and garlic until soft.
• Add the minced meat to the pan and cook until browned.
• Stir in the tomato puree, cinnamon, salt, and pepper. Simmer for 20 minutes.
• In a saucepan, melt butter and gradually stir in the flour to create a roux.
• Slowly add milk, whisking constantly, to create a béchamel sauce.
• Once thickened, remove from heat and stir in egg yolks and grated cheese.
• In a baking dish, layer half of the eggplants, followed by the meat sauce, and top with the remaining eggplants.
• Pour the béchamel sauce on top and sprinkle with more grated cheese.
• Bake for 45 minutes, or until the top is golden.
• Allow to cool slightly before serving.