olive oil for frying
2 medium onions, chopped
1×400g tin tomatoes
250ml dry white wine
2ml ground cinnamon
5ml dried oreganum
500g cooked lamb shank meat, torn into chunks
3 aubergines, sliced
flour for dusting
50g cake flour
salt and pepper, to taste
150ml fresh breadcrumbs
60g parmesan, grated
1 large egg
2 large egg yolks
2t lemon juice
Preheat the oven to 180°C.
Heat two tablespoons of oil in a saucepan and sauté the onions until soft.
Add the tomatoes, wine, cinnamon and oreganum. Simmer for about 20 minutes, then stir in the shredded lamb and set aside.
Slice the aubergines and lay on a tray. Sprinkle with salt and allow to sweat out any moisture. Daub with paper towel and repeat on the other side.
Dust the aubergine slices in a little flour.
Heat some olive oil in a large frying pan and fry the aubergine slices on both sides until brown, adding more oil when necessary. Set aside on paper towel to drain.
To make a béchamel sauce, heat the butter in a saucepan.
When melted and bubbling, stir in the flour and cook for about a minute.
Gradually add the milk, stirring continuously until thickened.
Season with salt and pepper and allow to cool.
Stir the breadcrumbs into the lamb mixture. Add the Parmesan, egg and egg yolks into the béchamel sauce, add the lemon juice to taste, and stir.
Arrange half the aubergines in the base of an oven-proof roasting dish. Top with lamb mixture, followed by the rest of the aubergines.
Cover with béchamel sauce, top with a little Parmesan and bake for one hour.