For the lamb: Heat a deep saucepan over a medium to high heat, add half the oil and caramelised the lamb mince. Season with salt, pepper and cinnamon. Once browned, remove from the heat, strain to remove excess liquid and set aside.
Heat olive oil in a large frying pan. Sweat onion and garlic on high heat for 2-3 minutes, until golden brown. Add tomatoes, red wine and cooked lamb mince.
Bring to the boil on high. Reduce to low and simmer, uncovered for 30 minutes, or until sauce has reduced and thickened.
Place eggplant slices in a colander and sprinkle with some salt. Set aside for 10 minutes. Rinse eggplant slices under cold running water and pat dry with paper towel. Brush eggplant slices with olive oil, cook over a pre heated char grill for 3-4 minutes each side or until golden. Cook in batches until all eggplant is grilled. Set aside.
Meanwhile to make the white sauce, melt butter in a saucepan over medium heat. Add flour and cook, stirring, for 2-3 minutes. Remove from heat. Blend in milk until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Reduce heat to low and simmer for 3 minutes. Adjust seasoning.
Pre-heat oven to 160◦C, full dry heat. Grease a gastronorm pan.
Arrange one third of the eggplant in the base of the dish. Spread half of the meat sauce over the eggplant. Repeat layers, finishing with eggplant. Pour white sauce over. Sprinkle with cheese. Bake for 40 minutes, or until golden
